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 3,731
printed 0

saved 0

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

Share

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.

HOME
KitchenCIB
I’ve got 205 recipes!

KITCHENCIB
Step into my kitchen!
Make a delicious salmon onigiri and use the remaining salmon to make a tasty Ishikari pot-style miso soup.
Salmon fillet, Salt, Cooked rice , Mayonnaise, Sesame oil, Nori sheet
HOME
Chop roughly and stir fry quickly - what more do you need?
Chinese leaves, Chipolata sausages, Salt & pepper, Green peas (frozen), Chicken stock cube, Hot water, Ketchup, Soy sauce, Honey, Baby mushrooms
HOME
This is a traditional dessert that I normally use with fresh fruits. Use this to make a chocolate or matcha version.
Sponge:, Eggs, Flour, Granulated sugar, ●Butter, ●Honey, ●Milk, Cream Filling:, Double cream, Vanilla extract
HOME
It's simple, just slicing the onions and using 3 ingredients for the marinade.
Onion (large), ●Ponzu vinegar, ●Mentsuyu (noodle broth), Rice vinegar ● (white wine vinegar), Sundried chillis, Salt
HOME
The pasta was originally on the side but the pork ginger sauce was so much and mixed with the spaghetti - it became a delicious dish as a main.
Spaghetti, Onion, Carrot, Chestnut mushrooms, Baby plum tomatoes, Pork loin, Fresh parsley, Ebara Pork Ginger Sauce
HOME
This has a lovely deep flavour because of the butter and miso paste.
Salmon fillets, Leek (small), Chestnut mushrooms (medium), Potatoes (medium), Lemon slices, Salt & pepper, Butter, Miso paste, Soy sauce, Sake (or white wine), Asparagus
HOME

Similar Recipe

Keep the texture of the cauliflower by boiling lightly and mix with the bonito flakes and sesame oil to give a lovely flavour.
Cauliflower, Spring onion, Bonito flakes, Cayenne pepper, A Sesame oil, A Soy sauce, A Mirin
The sweet potato miso soup is enhanced by the poached egg.
Sweet potato, Onion, Wakame seaweed (dried), Hot water, Miso (red or mixed), Dashi stock granules, Spring onion, Eggs
Looks so pretty and tastes so good!
Radishes, Firm tofu, Lemon juice, Sea salt or soy sauce, Cress
Both ingredients cook very fast so this is a speedy, light and healthy miso soup!
Hot water, Dashi stock granules, Miso (red or mixed), Beansprouts, Spinach, Spring onion
KitchenCIB
HOME
People think that in Japan, you eat this dish in restaurants, not at home. here in the UK though, you can buy all the ingredients so let's make it at home.
Kombu kelp, Water, Tahini, Arrowroot powder, Salt
Mizue
PRO
Tomatoes are rich in the umami. This soup has a gentle finish complemented by the egg.
Hot water, Dashi stock granules, Miso (red or mixed), Tomato (medium), Egg, Spring onion

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME