About this recipe:I am a big fan of miso soup, and this one is fairly straightforward, with ingredients that are easy to find. Plus, it tastes great. If you prefer, you can replace the spinach with pek chye.
2 cups water
60g firm tofu, cut into 5mm cubes
15g fresh spinach, washed and chopped
1 tablespoon light miso paste
2 teaspoons barley miso paste
1 spring onion, finely sliced
Directions Prep:5min › Cook:5min › Ready in:10min
In a medium saucepan, bring the water to a boil. Ladle about 1/2 cup of the boiling water into a small bowl, and set aside. Add tofu to saucepan and reduce heat to medium. Cover and cook for 1 to 2 minutes. Add spinach and simmer for 1 to 2 minutes, or until tender. Remove soup from heat.
Blend white miso and barley miso into reserved hot water and stir into soup. Ladle soup into bowls, and garnish with spring onion. Serve immediately.