Spinach and Tofu Miso Soup
A Vitamin Boost to Your Breakfast: Spinach and Tofu Miso Soup!
Today, I’ve made a delicious spinach and tofu miso soup with a rich, savory miso flavor. Featuring shiitake mushrooms, this soup is a delightful way to use up leftover spinach after making other dishes. It’s a healthy and hearty soup perfect for any meal, especially breakfast!
Main Ingredients- 1/2 bunch spinach, washed and trimmed
- 4 shiitake mushrooms, sliced
- 1/2 stalk green onion, roughly chopped
- 1/2 block firm tofu, cut into cubes
- 1.5 Tbsp minced garlic
Broth Ingredients- 4 slices daikon radish
- 3 pieces dried kelp (kombu, approx. 5x5cm)
- 7-8 dried anchovies for soup stock
- 4 cups rice water
- 2.5 Tbsp miso paste
- 4 slices daikon radish
- 3 pieces dried kelp (kombu, approx. 5x5cm)
- 7-8 dried anchovies for soup stock
- 4 cups rice water
- 2.5 Tbsp miso paste
Cooking Instructions
Step 1
In a deep pot, combine 4 cups of rice water with 4 slices of daikon radish, 3 pieces of dried kelp, and 7-8 dried anchovies to start making the broth.
Step 2
Using rice water enhances the savory depth of the miso. If rice water isn’t available, regular water can be used. For convenience, you can also use pre-packaged soup stock bags containing anchovies and kelp, readily available at supermarkets.
Step 3
While the broth is simmering, prepare the spinach. Wash it thoroughly to remove any dirt, trim off the tough root ends with a knife, and cut it into bite-sized pieces for a pleasant texture.
Step 4
Cut the tofu into approximately 2cm cubes. Cutting them too small might cause them to break apart during cooking.
Step 5
Remove the stems from the shiitake mushrooms and slice them. Their fragrant aroma will add a wonderful depth to the soup’s flavor.
Step 6
Roughly chop the green onion. Adding it towards the end will impart a fresh, aromatic flavor to the soup.
Step 7
Once the broth in the pot comes to a rolling boil, remove the kelp and anchovies to keep the broth clear. Be careful not to over-boil the kelp, as it can release a bitter taste.
Step 8
Add the prepared spinach to the boiling broth. Once the spinach begins to wilt slightly, dissolve the miso paste thoroughly, preferably through a sieve to avoid lumps. Let it boil briskly over high heat for a moment to meld the miso and spinach flavors.
Step 9
After the spinach is cooked, add the chopped green onion, shiitake mushrooms, and tofu. Reduce the heat to medium and let it simmer gently. This allows the ingredients to harmonize and develop a rich flavor profile.
Step 10
Finally, add 1.5 Tbsp of minced garlic and simmer for a little longer. Taste the soup periodically and adjust the miso quantity or add salt if needed. It’s important to season the soup to your preferred taste and consistency.
Step 11
Ladle the delicious spinach and tofu miso soup into warm bowls. Enjoy a hearty and healthy meal with a bowl of freshly cooked rice!
