Tofu miso soup

Prep: 5 mins
Cook: 10 mins
Tofu miso soup

500ml dashi

2 tbsps miso paste

1 tsp dried wakame seaweed

100g fresh tofu

handfuls of spinach, shredded

1 spring onion, thinly sliced

1 handful of enoki mushrooms, separated

Carefully drain the tofu on kitchen paper. Cut into cubes. Soak the dried wakame in water until soft then cut into bite-sized pieces.

Pour the dashi and enoki into a saucepan. Heat over medium heat until it starts boiling. Add the tofu, wakame and spinach. Cook until it almost boils then turn down the heat to low.

Put the miso paste in a small bowl. Spoon some hot dashi into the bowl and stir well to dissolve the miso. Pour the miso into the saucepan. Add the chopped spring onion then turn off the heat and serve.

Serves
2

Preparation Time
5 minutes

Cooking Time
10 minutes

Main ingredients
Vegetables

Recipe Type
Soups, Easy, Entertaining, Healthy, Quick Meals, One Pot, Vegetarian

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty
Easy

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