Post
 Posted By: jglass 
Nov 1  # 1 of 1
miso soup with tofu, spinach, and carrots
S E R V E S 4

Be sure to purchase firm or extra-firm tofu for this soup, as it will hold up better in hot liquid than softer varieties. Because the flavor and healthful
qualities of miso are affected when boiled or with prolonged exposure to high temperatures, it should be added only at the end of cooking.
Whisk it with a bit of liquid first so it is quickly and evenly distributed. We used white miso, which is lower in sodium, but you can use darker types for a stronger, more pronounced flavor.

3 cups homemade or low-sodium canned
vegetable or chicken stock, skimmed of fat
2 cups water
2 carrots, cut into matchsticks (about 1 cup)
π pound spinach, stems removed,
cut into 1-inch strips
6 ounces extra-firm tofu, cut into ƒ-inch
cubes
2 tablespoons white miso
1 scallion, sliced crosswise into 1-inch strips

1. In a medium saucepan, bring the stock and the
water to a boil over high heat. Reduce heat to
medium-low, and add the carrots. Cook until the
carrots are crisp-tender, about 2 minutes.

2. Add the spinach and tofu, and stir to combine.
Continue cooking just until the spinach is wilted
and the tofu is heated through, about 1 minute more.

3. Meanwhile, place the miso in a small bowl, and
stir in © cup cooking liquid until the miso is dissolved.
Add the mixture to the saucepan, stirring
to combine. Do not let the soup boil once miso has
been added.
4. Remove from heat. Ladle the soup into 4 serving
bowls. Sprinkle with scallions. Serve immediately.