Beansprouts and Spinach Miso Soup

Both ingredients cook very fast so this is a speedy, light and healthy miso soup!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 3 min Cook: 5 min

Ingredients

Hot water 450ml
Dashi stock granules 2.5g
Miso (red or mixed) 40g
Beansprouts 80g
Spinach 2 handfuls
Spring onion 1/2

Method

1
Wash the beansprouts. Remove the thin fibres if you feel particularly inclined!
2
Put the hot water in a pan and add the dashi stock granules. Add the dashi dissolved in the water or through a strainer. This will stop any lumps forming.
3
Turn the heat down to medium and add the beansprouts and cook for 1 minute. Add the spinach and cook for a further minute.
4
Transfer to a serving bowl and sprinkle with the finely chopped spring onions.
5
For making your own dashi stock, see this recipe for ichiban dashi.
6
This is a recipe to make niban dashi.

Tips & Note

●Vegans can use a vegetable stock cube or kombu dashi instead of the dashi stock granules. 1/4 cube is enough.
●Texture is important, so leave the beansprouts and spinach just undercooked when you serve it.
●The average amount of miso is 20g for 200ml water, so adjust the initial amount of water based on how much time is required to cook any vegetables.

Beansprouts and Spinach Miso Soup

Both ingredients cook very fast so this is a speedy, light and healthy miso soup!

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

Serves 2

Prep: 3 min

Cook: 5 min

Ingredients

Hot water 450ml
Dashi stock granules 2.5g
Miso (red or mixed) 40g
Beansprouts 80g
Spinach 2 handfuls
Spring onion 1/2

Beansprouts and Spinach Miso Soup

Recipe ID :2350 Posted on 28 JAN 2017

Serves 2

Prep 3min
Cook 5min
views 797
printed 0

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Both ingredients cook very fast so this is a speedy, light and healthy miso soup!

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Ingredients

Method

Prep
3min
Cook
5min
1
Wash the beansprouts. Remove the thin fibres if you feel particularly inclined!
2
Put the hot water in a pan and add the dashi stock granules. Add the dashi dissolved in the water or through a strainer. This will stop any lumps forming.
3
Turn the heat down to medium and add the beansprouts and cook for 1 minute. Add the spinach and cook for a further minute.
4
Transfer to a serving bowl and sprinkle with the finely chopped spring onions.
5
For making your own dashi stock, see this recipe for ichiban dashi.
6
This is a recipe to make niban dashi.

Tips & Note

●Vegans can use a vegetable stock cube or kombu dashi instead of the dashi stock granules. 1/4 cube is enough.
●Texture is important, so leave the beansprouts and spinach just undercooked when you serve it.
●The average amount of miso is 20g for 200ml water, so adjust the initial amount of water based on how much time is required to cook any vegetables.

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