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Epicurious

Miso Soup with Tofu, Spinach, and Carrots

Be sure to purchase firm or extra-firm tofu for this soup, as it will hold up better in hot liquid than softer varieties. Miso should be added only at the end of cooking because its flavor and healthful qualities are affected when it’s boiled or exposed to prolonged high temperatures. Whisk it with a bit of liquid first so that it is quickly and evenly distributed.

Recipe information

  • Yield

    serves 4

Ingredients

3 cups homemade or reduced-sodium store-bought vegetable or chicken broth
2 cups water
2 carrots, peeled and cut into matchsticks
6 ounces spinach, tough stems removed, washed well and drained, cut into 1-inch strips
7 ounces (1/2 package) firm or extra-firm tofu, drained and cut into 3/4-inch cubes
2 tablespoons white miso
1 scallion, trimmed and cut into 1-inch lengths

Preparation

  1. Step 1

    In a medium saucepan, bring broth and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.

    Step 2

    Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.

    Step 3

    Place miso in a small bowl, and add 1/4 cup cooking liquid, stirring until miso is dissolved. Add mixture to saucepan, and stir to combine; do not let soup boil. Remove from heat. Serve immediately, garnished with scallion.

  2. nutrition information

    Step 4

    (Per Serving)

    Step 5

    Calories: 102

    Step 6

    Saturated Fat: 0g

    Step 7

    Unsaturated Fat: .3g

    Step 8

    Cholesterol: 0mg

    Step 9

    Carbohydrates: 13g

    Step 10

    Protein: 6.7g

    Step 11

    Sodium: 640mg

    Step 12

    Fiber: 3.4g

Power Foods
TagsSoupSoup/StewEast AsianAsianMisoTofuSpinachLeafy GreensVegetableCarrotRoot VegetableMainStarterLunchDinnerVegetarianNut FreeDairy FreeVeganEasySimmerCookbooks
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