Miso Soup with Tofu and Spinach Recipe

Water: The base of the soup, providing a neutral medium for the flavors to meld.

Miso paste: A fermented soybean paste that adds a deep, savory umami flavor to the soup.

Tofu: Cubed and soft, it absorbs the flavors of the soup while adding protein and texture.

Spinach: Fresh and leafy, it wilts quickly in the soup, adding nutrients and a vibrant green color.

Green onions: Chopped and used as a garnish, they add a fresh, mild onion flavor.

Nori: Optional strips of seaweed that add a subtle oceanic flavor and a touch of umami.

When preparing miso paste, it's important to dissolve it properly to ensure a smooth and flavorful broth. To achieve this, take a small amount of the hot water from the pot and mix it with the miso paste in a separate bowl until it forms a smooth mixture. Then, add this mixture back into the pot. This technique prevents clumps and ensures the miso is evenly distributed throughout the soup.

• Miso paste - Substitute with soy sauce and tahini: Combining soy sauce with tahini can mimic the salty and umami flavors of miso paste, though it won't have the same fermented depth.

• Cubed tofu - Substitute with tempeh: Tempeh provides a similar protein content and texture, though it has a nuttier flavor compared to tofu.

• Washed spinach - Substitute with kale: Kale can be used as a leafy green alternative, offering a slightly more robust texture and flavor.

• Chopped green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish or ingredient in the soup.

• Nori - Substitute with wakame: Wakame is another type of seaweed that can offer a similar oceanic flavor and texture to nori in soups.

• Pot: A large container used for boiling the water and cooking the soup.

• Stove: The heat source used to bring the water to a boil and cook the ingredients.

• Ladle: A long-handled spoon used for stirring the soup and serving it.

• Knife: A sharp tool used for cutting the tofu into cubes and chopping the green onions.

• Cutting board: A flat surface used for safely cutting the tofu and green onions.

• Measuring cup: A tool used to measure the water and miso paste accurately.

• Wooden spoon: A utensil used for stirring the miso paste into the boiling water until it dissolves.

• Strainer: Used optionally to wash and drain the spinach before adding it to the soup.

Prepare ingredients in advance: Chop the tofu and green onions ahead of time to streamline the cooking process.

Use pre-washed spinach: Save time by purchasing spinach that is already washed and ready to use.

Dissolve miso paste separately: Mix miso paste with a small amount of warm water in a bowl before adding it to the pot for quicker integration.

Batch cook: Double the recipe and store extra servings in the fridge for quick meals later in the week.

Use a kettle: Boil water in a kettle to speed up the initial step.