Miso Soup Ii

Name: Miso Soup Ii
Ingredients: 2 tablespoons olive oil; 3/4 cup chopped onion; 3 cloves crushed garlic; 1 tablespoon minced garlic; 1/2 (12 ounce) package firm tofu, cubed; 1 tablespoon soy sauce; 1 tablespoon sherry; 4 1/2 cups water; 2 cups grated carrots; 1 (10 ounce) package frozen chopped spinach; 1/4 cup miso paste; ground black pepper to taste

12 ingredients

3 steps

Ingredients

2 tablespoons olive oil
3/4 cup chopped onion
3 cloves crushed garlic
1 tablespoon minced garlic
1/2 (12 ounce) package firm tofu, cubed
1 tablespoon soy sauce
1 tablespoon sherry
4 1/2 cups water
2 cups grated carrots
1 (10 ounce) package frozen chopped spinach
1/4 cup miso paste
ground black pepper to taste

Directions

1

Pour oil into the bottom of a large saucepan, and place over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; this should take about 5 minutes
2

Stir in soy sauce, thoroughly coating tofu. Add water and sherry. Bring back up to heat, and add carrots and spinach. Heat through.
3

Thin miso with some of the soup, and add back into the soup. Simmer over medium low heat for 5 to 10 minutes, stirring occasionally. Season with black pepper to taste. Serve.