Miso Soup with Tofu, Spinach, and Carrots

Name: Miso Soup with Tofu, Spinach, and Carrots
Yield: serves 4
Ingredients: 3 cups homemade or reduced-sodium store-bought vegetable or chicken broth; 2 cups water; 2 carrots, peeled and cut into matchsticks; 6 ounces spinach, tough stems removed, washed well and drained, cut into 1-inch strips; 7 ounces (1/2 package) firm or extra-firm tofu, drained and cut into 3/4-inch cubes; 2 tablespoons white miso; 1 scallion, trimmed and cut into 1-inch lengths

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. Miso should be added only at the end of cooking because its flavor and healthful qualities are affected when it’s boiled or exposed to prolonged high temperatures. Whisk it with a bit of liquid first so that it is quickly and evenly distributed.

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