Miso Soup with Tofu, Spinach, and Carrots

Name: Miso Soup with Tofu, Spinach, and Carrots
Yield: serves 4
Ingredients: 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); 1/3 pound spinach, stems removed, cut into 1-inch strips; 6 ounces extra-firm tofu, cut into 3/4-inch cubes; 2 tablespoons white miso; 1 scallion, sliced crosswise into 1-inch strips

January 26, 2012

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.

Recipe notes

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