About this recipe:I am a big fan of miso soup, and this one is fairly straight forward with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with bok choy.
525ml (18 fl oz) water
60g (2 oz) firm tofu, cut into 6mm (1/4 in) cubes
1 tablespoon light miso paste
2 teaspoons barley miso paste
15g (1/2 oz) fresh spinach, washed and chopped
1 spring onion, thinly sliced
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Method Prep:5min › Cook:5min › Ready in:10min
In a medium saucepan, bring the water to the boil. Ladle out about 125ml of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or pak choi; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
Blend light miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with spring onion. Serve immediately.