‘Tis The Season Of Soup

Home, Food & Body, The Dressing Room

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

SOUP!

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

MISO SOUP

Ingredients

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

Method

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.
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