Silken Tofu and Spinach Miso Soup
Silken Tofu and Spinach Miso Soup
A Delicious Miso Soup with Silken Tofu and Spinach (Kid-Friendly!)
Experience the delightful combination of fresh, seasonal spinach and incredibly soft silken tofu in this simple yet flavorful miso soup. It’s a wonderfully comforting and light soup, perfect for a quick meal or a side dish.
Main Ingredients- 1/2 bunch fresh spinach (flat leaf or ‘seomcho’ spinach works best!)
- 2 packages silken tofu
- 2 Korean chili peppers (optional, for a mild kick)
- Mushrooms, about 1 cup (shiitake or oyster mushrooms are great)
Seasoning & Broth- 1.5 Tbsp Miso paste
- Pinch of black pepper
- 3 Seafood broth cubes (or substitute with anchovy-kombu broth)
- 1.5 Tbsp Miso paste
- Pinch of black pepper
- 3 Seafood broth cubes (or substitute with anchovy-kombu broth)
Cooking Instructions
Step 1
Carefully trim any yellow or bruised leaves from the fresh spinach. Tear the spinach into bite-sized pieces and rinse them thoroughly under cold water. Set aside to drain.
Step 2
Prepare your mushrooms by slicing them. If using shiitake mushrooms, consider tearing the tougher stem parts to add more flavor to the broth. Slice other mushrooms as desired.
Step 3
In a pot, bring water to a boil and add the seafood broth cubes (or your pre-made broth). Once boiling, use a fine-mesh sieve to dissolve the miso paste into the water. Stir gently to ensure it’s fully incorporated and lump-free.
Step 4
Once the miso broth is at a rolling boil, add the washed spinach and prepared mushrooms. Let them cook for a few minutes until the spinach is wilted and the mushrooms are tender.
Step 5
Add about 1/2 teaspoon of minced garlic and the sliced Korean chili peppers. If you prefer a spicier soup, feel free to add more chilies. Continue to boil vigorously for about 5 minutes.
Step 6
Gently spoon the silken tofu into the pot in large chunks, trying not to break it up too much. Taste the soup and adjust the seasoning with a little salt if needed. A tiny pinch of black pepper can enhance the aroma. Simmer for about 10 more minutes, or until the tofu floats to the surface. Your delicious silken tofu and spinach miso soup is ready!
