Recipe ingredients and directions:
1/2 cup miso paste
1 quart water
2 cups chopped spinach
1 cup chopped carrots
1/2 pound tofu that has been frozen and thawed, cut into cubes
Bring water to boil. Reduce heat. Add miso and mix thoroughly.
Add carrots. Cover and simmer for ten minutes. Add spinach.
Continue simmering until carrots are soft and spinach is cooked.
Add tofu and simmer an additional ten minutes or so.
Freezing tofu changes its constancy so that it becomes very firm
and holds up better in the soup.
Category: Asian Recipes