QUICK SPINACH SOUP
2 cups chicken stock
¼ cup plus 2 tablespoons miso
5 tablespoons soy sauce
9 ounces spinach (about 5½ cups), washed
4 ounces tofu, cut into cubes
Salt and freshly ground black pepper
Warm the stock in a pot over medium heat and whisk in the miso and soy.
Add the spinach to the pot and bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 5 minutes.
Add the tofu to the pot and cook, uncovered, for 2 more minutes.
Taste and adjust the seasoning with salt and pepper if necessary. Enjoy with rice.
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