Our Family’s Favorite! Spinach and Tofu Miso Soup Recipe
The Perfect Harmony of Tender Spinach and Creamy Tofu! Savory Spinach and Tofu Miso Soup
Adding tofu to miso soup gives it a wonderfully soft and crumbly texture that enhances the overall flavor. Today, I’m sharing our family’s incredibly popular Spinach and Tofu Miso Soup, loved by everyone, young and old! It’s a magical dish that makes you want to finish a whole bowl of rice. Let’s make it right away!
Main Ingredients- 1 bunch fresh spinach (approx. 200-250g)
- 1/2 block soft tofu (approx. 150g)
- 2 Tbsp savory miso paste
- 2 Tbsp sweet and spicy gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp minced garlic
- Generous amount of green onion, finely chopped (3-4 Tbsp)
- 5 cups rice water (approx. 1L) for a rich flavor
Cooking Instructions
Step 1
Now, I’ll guide you through making a delicious Spinach and Tofu Miso Soup easily at home. It’s a true rice thief!
Step 2
First, trim any yellow or wilted leaves from the spinach. Rinse it 2-3 times thoroughly under running water, making sure to remove all dirt. Slightly trimming the root ends will help retain nutrients and improve texture.
Step 3
Fill a pot with plenty of water and bring it to a boil. Add about 1/2 teaspoon of salt once boiling. Adding salt will make the spinach’s color even more vibrant. Blanch the spinach for about 1 minute, then immediately rinse it under cold water to cool it down. This step helps keep the spinach crisp.
Step 4
Once blanched, squeeze out excess water from the spinach and cut it into bite-sized pieces (about 3-4 cm long). Place the cut spinach in a large bowl. Add 2 Tbsp of miso paste, 2 Tbsp of gochujang, and 1 Tbsp of gochugaru. If you prefer a spicier taste, feel free to adjust the amount of gochujang or gochugaru.
Step 5
Put on disposable gloves and gently massage the spinach with the seasonings using your hands until everything is well combined. Marinating for 1-2 minutes allows the flavors to penetrate the spinach, resulting in a much deeper broth flavor.
Step 6
Now, pour 5 cups (approx. 1L) of rice water into a small pot or a regular pot and bring it to a boil over high heat. Using rice water makes the broth richer and smoother. Once the rice water starts boiling, add all the pre-marinated spinach and reduce the heat to medium to let it simmer.
Step 7
When the soup begins to bubble vigorously, add the tofu (1/2 block), 1 Tbsp of minced garlic, and the chopped green onions. Cutting the tofu into larger pieces adds a nice chew, while smaller pieces can be used for a softer texture. Add all ingredients and simmer for a little longer.
Step 8
As the soup starts boiling again, gently skim off any foam that rises to the surface with a spoon. Removing the foam makes the broth clearer and cleaner, enhancing both its appearance and taste.
Step 9
Finally, taste the soup and adjust the seasoning. Since miso paste is already salty, taste first and add a little salt if needed to reach your preferred flavor level.
Step 10
There you have it – your delicious Spinach and Tofu Miso Soup is ready! Enjoy it with a warm bowl of rice. The healthy spinach, creamy tofu, and savory miso paste come together to create an unforgettable taste.
