A Japanese staple.
2 cups mushroom-dashi
2 Tbsp miso-paste, red or white
3 Tbsp tofu
1 cup spinach
1 sprig of green onion
Blue Zones Cookbook - Miso Soup Two Ways{
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"ingredients": [
"2 cups [mushroom-dashi](/eats/mushroom-dashi)\n",
"2 Tbsp [miso-paste](/eats/miso-paste), red or white\n",
"3 Tbsp [tofu](/eats/tofu)\n",
"1 cup [spinach](/ingredients/spinach)\n",
"1 sprig of green onion\n"
],
"method": "* Heat [mushroom-dashi](/eats/mushroom-dashi) to a low simmer.\n* Drain the [tofu](/eats/tofu), and slice it into tiny cubes. Set aside.\n* Roughly chop the [spinach](/ingredients/spinach), set aside.\n* Slice up the green onion, set aside.\n* Add miso slurry and all other ingredients into the [mushroom-dashi](/eats/mushroom-dashi)\n* Simmer for ~ 3 minutes\n* Let cool to ~ 60 degrees celcius (so you don't wreck the probiotics in the miso)\n* Whisk [miso-paste](/eats/miso-paste) into about the same amount of warm [mushroom-dashi](/eats/mushroom-dashi).\n* Dilute miso slurry with broth until it will mix easily with the broth.\n* Serve in a bowl.\n* Goes quite nicely with rice.\n",
"notes": "* Based on: `Blue Zones Cookbook - Miso Soup Two Ways`\n",
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