Miso soup, a traditional Japanese dish, is a delightful and versatile soup that can be enjoyed for breakfast, lunch, or dinner. It is made with a flavorful broth created from miso paste, a fermented soybean paste, and dashi, a Japanese soup stock. This article will provide you with a step-by-step guide to creating a delicious miso soup with tofu and baby spinach. We will explore the ingredients needed, provide detailed instructions on how to prepare the soup, and offer tips for customizing it to your taste. Whether you are a seasoned cook or a beginner in the kitchen, this guide will help you create a satisfying and nutritious miso soup that will warm your soul.
Check out the recipes below so you can choose the best recipe for yourself!
MISO SOUP WITH TOFU, SPINACH, AND CARROTS
In ancient China, the soybean was considered to be one of five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, the soybean shines with a little help from miso, spinach, carrots, and scallions.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
- Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.
- Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.
- Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.
Nutrition Facts : Calories 93 g, Fat 3 g, Fiber 2 g, Protein 6 g, Sodium 660 g
MISO SOUP WITH TOFU AND BABY SPINACH
I normally use fresh shiitake for this, as this is a more delicate soup, but if you really wanted a meaty texture you could use rehydrated dried shiitake, as they are far chewier, just be sure to remove the stems.
Provided by drbecca26
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
- Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
- Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
- Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
- Taste, adjust the seasonings if needed, and serve hot.
Nutrition Facts : Calories 80, Fat 2.2, SaturatedFat 0.4, Sodium 1132.5, Carbohydrate 10.3, Fiber 2, Sugar 2.8, Protein 5.8
MISO SOUP WITH TOFU AND MUSHROOMS
Steps:
- Heat the dashi to a simmer in a saucepan. Add the mushrooms and simmer for 3 to 4 minutes. Soften the miso in a small bowl by mixing it with a few tablespoons of hot dashi. Pour the softened miso into the saucepan. Heat the soup, being careful not to boil, and add tofu. Pour into individual soup bowls and garnish with the green onions.
- Combine the water and kelp in a large pot. Bring the water to a boil, removing the kelp just before water boils since it emits a strong odor. If the fleshiest part of the kelp is still tough, return it to the water for a few more minutes, along with a little cold water. (Soft kelp means sufficient flavor has been extracted.) Remove the kelp and bring stock to a full boil.
- Add 1/4 cup cold water to bring the temperature down quickly and add the bonito flakes. Bring to a boil, and then immediately remove from the heat. (If bonito flakes boil too long, the stock becomes bitter.) Allow the flakes to settle to the bottom of the pan, then filter the stock through cheesecloth.
FABULOUS AND QUICK VEGAN MISO SOUP
Super-easy vegan miso soup packed with vitamins and flavor! Makes a great appetizer to fill you up or an accompaniment to any entree! Feel free to try sauteeing chopped carrots, watercress, beans, or others in addition to the vegetables in the ingredients list.
Provided by roomx7609
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 38m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion, celery, and spinach. Cook and stir until just softened, about 3 minutes. Pour in water; add tofu and salt. Reduce heat to medium-low; simmer until heated through, about 8 minutes.
- Stir in miso; simmer until dissolved, about 5 minutes. Season with ground black pepper and chili powder.
Nutrition Facts : Calories 143.4 calories, Carbohydrate 13.1 g, Fat 7.5 g, Fiber 2.8 g, Protein 7.9 g, SaturatedFat 1.1 g, Sodium 1229.2 mg, Sugar 4.3 g
MISO SOUP WITH TOFU, SPINACH, AND CARROTS
Steps:
- In a medium saucepan, bring the stock and the water to a boil over high heat. Reduce heat to medium-low, and add the carrots. Cook until the carrots are crisp-tender, about 2 minutes.
- Add the spinach and tofu, and stir to combine. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.
- Meanwhile, place the miso in a small bowl, and stir in 1/4 cup cooking liquid until the miso is dissolved. Add the mixture to the saucepan, stirring to combine. Do not let the soup boil once miso has been added.
- Remove from heat. Ladle the soup into 4 serving bowls. Sprinkle with scallions. Serve immediately.
Tips:
- Use a good quality dashi broth as the base of your soup. You can make your own dashi or use a store-bought version.
- Don't overcrowd the soup pot. If you add too many ingredients, the soup will become diluted and flavorless.
- Cook the tofu and vegetables until they are tender but still have a little bit of bite to them.
- Add the miso paste at the end of cooking and stir until it is dissolved. Do not boil the soup after adding the miso paste, as this will destroy its flavor.
- Serve the soup immediately, garnished with chopped green onions and sesame seeds.
Conclusion:
Miso soup with tofu and baby spinach is a delicious and healthy soup that is perfect for a quick and easy meal. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for beginner cooks and experienced chefs alike. So next time you're looking for a quick and healthy meal, give this miso soup recipe a try. You won't be disappointed!
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