‘Tis The Season Of Soup

Home, Food & Body, The Dressing Room

It’s been FREEZING lately and there’s only one thing for it…


Why not borrow a little inspiration from our friends in Japan??



Serves: 3

  • 2 cups water
  • 60g firm tofu, cut into 5mm cubes
  • 15g fresh spinach, washed and chopped
  • 1 tablespoon light miso paste
  • 2 teaspoons barley miso paste
  • 1 spring onion, finely sliced


Prep: 5 minutes | Cook: 5 minutes

1. In a medium saucepan, bring the water to a boil. Ladle about 1/2 cup of the boiling water into a small bowl, and set aside. Add tofu to saucepan and reduce heat to medium. Cover and cook for 1 to 2 minutes. Add spinach and simmer for 1 to 2 minutes, or until tender. Remove soup from heat.
2. Blend white miso and barley miso into reserved hot water and stir into soup. Ladle soup into bowls, and garnish with spring onion. Serve immediately.
Remember to have a little fun, make it your own!
Adding mushrooms, pork, or your choice of veggies can make it a great staple dish for your table.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s