Miso Soup I

Cooking Recipes Catalogue
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So simple and so satisfying. Tofu is cooked in water with spinach and bok choy. Then comes the miso - white and barley. It 's swirled into the soup and vegetables and sprinkled with bits of scallion.

INGREDIENTS (for 3 servings):

PREPARATION:

  • In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
  • Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.