Hearty Spinach and Tofu Pouch Miso Soup
How to Make Savory Spinach and Tofu Pouch Miso Soup – A Delicious Recipe
A delightful combination of sweet spinach and savory fried tofu pouches! This is a recipe for Spinach and Tofu Pouch Miso Soup. The tender, well-cooked spinach and the fluffy fried tofu pouches, which soak up the miso broth, release a wonderfully rich and savory flavor with every bite. This soup is perfect for a chilly day. Enjoy making this comforting Spinach and Tofu Pouch Miso Soup! 🙂
Main Ingredients- 1 bunch fresh spinach (approx. 200g)
- 5 frozen fried tofu pouches
- 1.2L anchovy and kelp broth
Seasoning & Others- 2 Tbsp miso paste
- 1 Tbsp minced garlic
- 1 Tbsp tuna extract (or soy sauce for soup)
- A pinch of red pepper flakes (optional)
- 2 Tbsp miso paste
- 1 Tbsp minced garlic
- 1 Tbsp tuna extract (or soy sauce for soup)
- A pinch of red pepper flakes (optional)
Cooking Instructions
Step 1
First, blanch the frozen fried tofu pouches in boiling water for about 1 minute. This helps to remove excess oil, resulting in a cleaner tasting broth.
Step 2
Rinse the blanched tofu pouches under cold water to cool them down, then gently press out any excess water. Slice them into thin strips, about 0.5cm thick, for easy eating.
Step 3
For the spinach, remove any yellowed or wilted leaves and trim the root ends. Separate the leaves into several strands, making them easy to handle and eat.
Step 4
Place the prepared spinach in a bowl and wash it thoroughly under running water, gently shaking it a few times. This will ensure that any dirt or grit is removed. After washing, gently shake off excess water.
Step 5
Pour 1.2L of anchovy and kelp broth into a pot and bring it to a boil over high heat. Once the broth is boiling, place 2 Tbsp of miso paste in a fine-mesh sieve and dissolve it into the broth. Sieving the miso ensures a smooth, lump-free soup with a clearer flavor.
Step 6
After adding the miso, skim off any foam that rises to the surface. This step removes impurities and enhances the clarity and savory taste of the broth. Once the foam is removed, add the prepared spinach and sliced fried tofu pouches to the pot.
Step 7
Next, add 1 Tbsp of minced garlic for depth of flavor, 1 Tbsp of tuna extract for umami (or soy sauce for soup), and a pinch of red pepper flakes if desired. The red pepper flakes add a lovely color and a hint of spiciness.
Step 8
Stir all the ingredients together, cover the pot, and simmer over medium heat for about 10 minutes, or until the spinach is tender and fully cooked. Your delicious Spinach and Tofu Pouch Miso Soup is now ready! Taste the soup and adjust the seasoning with a little salt if needed, depending on the saltiness of your miso. Enjoy it warm for the best flavor.
