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Miso Soup
Ingredients:
3 1/2 cups water
1/2 cup medium or firm tofu, cubed
2 large shitake mushrooms, chopped (or other mushrooms if not available)
3 Tbsp dried seaweed, chopped (hijiki is best)
2 - 3 heaping Tbsp miso paste (more or less to taste)
3 stalks green onions, chopped
3 tbsp spinach, chopped (or kale, bok choy, or Swiss chard)
Instructions:
In a medium pot, add the water, tofu, mushrooms, and dried seaweed and bring to a boil on medium-high heat.
Reduce heat and simmer for 5-8 minutes, until mushrooms are tender. Remove from heat, stir in the miso, onions, and spinach and let sit for another 30 seconds.
Servings:
4
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