Miso Soup with Tofu, Spinach and Carrots

August 30, 2013

Another recipe relived from the cookbook, Power foods was so swift and easy to make! The only time consuming part about making this meal was finding the miso paste (I had to make a trip to the asian market). I was surprised at how many local grocery stores do not carry the stuff! Only prepackaged miso, which you know was not going to happen in my kitchen. Perhaps I am too new at the asian cuisines to not know that you have to go to an asian market for miso paste.
This recipe did not call for dashi, a basic stock used in Japanese cooking which often pairs with miso paste. Since it was my first time making miso soup at home, I followed the recipe in its entirety. I think next time I would test the dashi to command the flavor.
Not bad for my first miso! I was excited to enjoy the sake we had purchased while living in San Francisco. 干杯 Gānbēi! (Cheers!)

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
*Add sirracha to the personal bowls for a little extra kick.

DirectionsIn a medium saucepan, bring broth and the water to a boil over high heat. Reduce heat to medium-low and, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.
Add spinach and tofu, and stir to combine. Continue cooking just until spinach us wilted and tofu is heated through, about 1 minute more.
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.

Husband Review
JJ was slightly taken back that this was all that was prepared for dinner. We often pair a small bowl of miso with 3-4 rolls and then some when we go to our sushi restaurants. But this was what was on the menu for the evening. (Don’t worry, I don’t starve my husband… he gets fed). We ate the whole thing and believe it or not was a perfect portion for an 8pm dinner.. (I had my hair done earlier in case you were wondering). He added some sirracha to the bowl, and I followed, which gave it an extra kick.