Silky Bean Curd Soup with Greens
Silky Bean Curd Soup with Greens recipe
Yield
4 servingsPrep
15 minCook
5 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
stock
any stock |
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
miso paste
|
*
|
| 4 | ounces |
bean curd
silky soft, cut into 1/2inch dice |
|
| 8 | ounces |
spinach
stemmed and leaves washed |
|
|
red pepper flakes
crushed, for garnish |
*
|
||
|
sesame seeds
toasted, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
stock
any stock |
|
| 473 | ml |
water
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
miso paste
|
*
|
| 115.6 | ml/g |
bean curd
silky soft, cut into 1/2inch dice |
|
| 231.2 | ml/g |
spinach
stemmed and leaves washed |
|
| 1 | x |
red pepper flakes
crushed, for garnish |
*
|
| 1 | x |
sesame seeds
toasted, for garnish |
*
|
Directions
Bring chicken broth and water to simmer with soy sauce.
Whisk a few tablespoonfuls of the hot broth into the miso paste and reserve.
Add bean curd and spinach and cook over low heat for a minute to wilt.
Return miso paste to soup and simmer a few seconds to thicken, but DO NOT BOIL.
Adjust the seasoning. Garnish and ladle out.
