Miso Soup with Tofu and Baby Spinach

Feb 24 2010 | by ffvhelper | 2 Comments » |

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Miso Soup with Tofu and Baby Spinach

from VeganCooking

6c water
1 1/2c spinach, cut into thin strips
1/2c thinly sliced white mushrooms
3tbs minced scallions
1tbs tamari
1/3c mellow white miso paste
4oz extra firm silken tofu, drained, cut into 1/4″ dice

Place the water in a large pot and bring to a boil over high heat. Add the next 4 ingredients. Reduce the heat to medium until veg are soften. Reduce the heat to low. Place 1/4c of soup mixture in a small bowl and add the miso, blending well. Stir mixture back into the soup, add the tofu, and simmer for 2 minutes.

Notes: cut the spinach
Taste: “chicken” soup
Serving: 4

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2 Responses to “Miso Soup with Tofu and Baby Spinach”

1. 
   laina Says:

   February 28th, 2010 at 9:00 pm

   Susan, how long does miso stay after opening in the refrigerator? Do you need to freeze it? Thanks!
2. 
   admin Says:

   February 28th, 2010 at 9:06 pm

   Laina, I’ve kept it in the fridge for several months. No need to freeze but do make sure it’s covered very tightly or it will dry out.

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