Healthy & Fortifying Miso Soup with Spinach & Tofu

This is so healthy with isoflavins and iron from the spinach and tofu. You'll be full of energy first thing in the morning!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 5 min Cook: 5 min

Ingredients

Hot water 450ml
Dashi stock granules 2.5g (1/3 tbsp)
Miso (red or mixed) 40g (3 level tbsp)
Tofu (silky or firm) 1/4
Baby spinach 2 handfuls
Onion (medium) 1/2
Spring onion 1/2

Method

1
The onion adds sweetness to this dish so slice it thinly to cook faster. Cut the tofu to 5mm dice.
2
Add the sliced onions to the water on high heat. Reduce the water to 400ml.
3
Add the dashi granules and the miso through a strainer to prevent lumps. Don't boil it, otherwise the flavour is lost.
4
Add the tofu and cook for 1 minute. Add the spinach and cook for a further minute before turning the heat off.
5
Make it trendy by serving in a nice teacup! Sprinkle with finely chopped spring onions and enjoy.
6
For making a proper dashi stock, see this recipe for ichiban dashi.
7
This is a recipe to make niban dashi.

Tips & Note

Vegans should use 1/4 vegetable stock cube instead of dashi.

Healthy & Fortifying Miso Soup with Spinach & Tofu

This is so healthy with isoflavins and iron from the spinach and tofu. You'll be full of energy first thing in the morning!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 5 min

Cook: 5 min

Ingredients

Hot water 450ml
Dashi stock granules 2.5g (1/3 tbsp)
Miso (red or mixed) 40g (3 level tbsp)
Tofu (silky or firm) 1/4
Baby spinach 2 handfuls
Onion (medium) 1/2
Spring onion 1/2

Healthy & Fortifying Miso Soup with Spinach & Tofu

Recipe ID :2334 Posted on 24 JAN 2017

Serves 2

Prep 5min
Cook 5min
views 4,891
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This is so healthy with isoflavins and iron from the spinach and tofu. You'll be full of energy first thing in the morning!

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Ingredients

Print Ingredients Email Ingredients
450ml
2.5g (1/3 tbsp)
40g (3 level tbsp)
1/4
2 handfuls
1/2
1/2

Method

Prep
5min
Cook
5min
1
The onion adds sweetness to this dish so slice it thinly to cook faster. Cut the tofu to 5mm dice.
2
Add the sliced onions to the water on high heat. Reduce the water to 400ml.
3
Add the dashi granules and the miso through a strainer to prevent lumps. Don't boil it, otherwise the flavour is lost.
4
Add the tofu and cook for 1 minute. Add the spinach and cook for a further minute before turning the heat off.
5
Make it trendy by serving in a nice teacup! Sprinkle with finely chopped spring onions and enjoy.
6
For making a proper dashi stock, see this recipe for ichiban dashi.
7
This is a recipe to make niban dashi.

Tips & Note

Vegans should use 1/4 vegetable stock cube instead of dashi.

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