Miso Soup I

Name: Miso Soup I
Ingredients: 2 1/4 cups water; 2 ounces firm tofu, cut into 1/4 inch cubes; 1 tablespoon light miso paste; 2 teaspoons barley miso paste; 1/2 cup fresh spinach, washed and chopped; 1 green onion, thinly sliced

6 ingredients

2 steps

Ingredients

2 1/4 cups water
2 ounces firm tofu, cut into 1/4 inch cubes
1 tablespoon light miso paste
2 teaspoons barley miso paste
1/2 cup fresh spinach, washed and chopped
1 green onion, thinly sliced

Directions

1

In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
2

Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.