Soups & Stews > Japan > Misoshiru >
Misoshiru
Miso Soup
2-1/4 C water
2 tsp. dashi granules*
2 ounces tofu, cut into 1/4" cubes
1 TBS light miso paste
2 tsp. barley miso paste
1/2 C fresh spinach, washed & chopped (sub with bok choy)
1 green onion, thinly sliced
In a medium saucepan, bring water to a boil. Stir in dashi granules until dissolved. Ladle out about 1/2 cup of the boiling water; reserve. Add tofu. Reduce heat to medium; cover and cook for one to two minutes. Add spinach or bok choy. Simmer another one to two minutes, or until greens are tender. Remove soup from heat. Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls; garnish with sliced green onions. Serve at once.
*Note: Dashi granules (made from kelp stock) can be found at most Asian specialty stores.
*Misoshiru image (C) Ish-ka (2007). Image released into the public domain by author and copyright holder.
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Food Fare Culinary Collection: Japanese Culture & Cuisine
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