Tofu miso soup
Prep:
5 mins
Cook:
10 mins
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
