Tofu Spinach Miso Soup used to be a staple, especially during Lent season, but I haven’t made it recently. I have no idea why since it’s easy to make, yummy and popular with the kiddo.
Today, I’m grateful that Soso reminded me about the soup. It made for an easy dinner prep!
There’s not much to the recipe, just some onions, garlic, spinach, water, tofu and miso. I generally use a 10 ounce bag of spinach, chopped roughly. The pot looks full here.
After a few minutes, the spinach shrinks down to a more manageable size.
Here’s the finished soup. Not a great photo because there was a lot of steam rising.
We eat it Korean style, with steamed rice in the soup. Some kkakduggi (radish) kimchi would have been perfect, but alas, I had none left.
By the way, if you’re not familiar with miso paste, the choices at an Asian grocery store can be overwhelming. There’s white paste, red and mixed paste. Then, there are various brands. Below is the photo of the miso paste I like. Marukome brand red paste with dashi already in the paste. I’ve tried to experiment, got some horrid tasting miso and I’ve been scared ever since to try anything new. Also, I like how this miso tastes in soups and for marinades.
Tofu Spinach Miso Soup
Prep time: 10 mins Cook time: 20 mins
2 tablespoons olive oil
1 tablespoon butter, optional
1 medium-sized sweet onion, chopped
2 cloves garlic, minced
1 10-ounce bag spinach or equivalent fresh spinach, chopped roughly
6 cups water
1 block firm tofu, cubed
3 – 4 tablespoons miso paste, to taste
1 stalks scallion (green onions), chopped for garnish
In a large pot, heat olive oil and butter on medium-high heat. Saute onions until they start to soften. Add garlic and sauté another minute. Add the chopped spinach and stir until the spinach shrinks down. Add the water and cubed tofu and bring to boil.
In a medium bowl, add miso paste and 1/2 cup of the hot water from the pot. Whisk with fork until the miso is dissolved. Pour the miso mixture into the pot and stir gently. Add chopped scallion and serve immediately.