Miso Soup I

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.

• Preparation Time: 5 mins
• Cooking Time: 5 mins
• Total Time: 10 mins
• Calories: 49 Calories

Ingredients

• 2 ¼ cups water
• 2 ounces firm tofu, cut into 1/4 inch cubes
• 1 tablespoon light miso paste
• 2 teaspoons barley miso paste
• ½ cup fresh spinach, washed and chopped
• 1 green onion, thinly sliced

Recipe Instructions

Step 1

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.

Step 2

Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.