Jen's Miso Soup

    (27)
    10 min

    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.


    30 people made this

    Ingredients
    Serves: 3 

    • 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

    Method
    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. 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.
    2. Blend light miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with spring onion. Serve immediately.
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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (24)

    by
    93

    Miso soup tastes waterery without a Japanese soup stock called "dashi". My grand mother used to make it from the scratch with sea weed and a dried tuna. You can buy ready-made "dashi-no-moto" at most of Asian super market. It adds deepness and a great aroma to the miso soup.  -  05 Nov 2006  (Review from Allrecipes US | Canada)

    by
    47

    I thought this was a great recipe. I made the soup with slices of white mushrooms and added a few more scallons for taste. I almost doubled the miso paste as well for more taste. Just be sure not to add too much barsley paste because it will be too strong. FYI-I got the miso paste in the refrigerator section at Whole Foods (health food store) next to the tofu. This is a good recipe and I feel so relaxed and healthy after sipping on this great soup.  -  20 Apr 2006  (Review from Allrecipes US | Canada)

    by
    38

    it's not bad... not the traditional Japanese miso soup though, I must say. Normally you don't put spinach in the soup... it's traditionally nori (seaweed). But, like I said, not bad. Sorry, not trying to be too critical... being part Japanese and after working at a Japanese restaurant for 6 years, I'm pretty picky about how Japanese food is put together, haha, sorry.  -  20 May 2008  (Review from Allrecipes US | Canada)

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