Be sure to purchase firm or extra-firm tofu for this soup, as it will hold up better in hot liquid than softer varieties. Because the flavor and healthful qualities of miso are affected when boiled or with prolonged exposure to high temperatures, it should be added only at the end of cooking. Whisk it with a bit of liquid first so it is quickly and evenly distributed. We used white miso, which is lower in sodium, but you can use darker types for a stronger, more pronounced flavor.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a medium saucepan, bring the stock and the water to a boil over high heat. Reduce heat to medium-low, and add the carrots. Cook until the carrots are crisp-tender, about 2 minutes.
Step 2
Add the spinach and tofu, and stir to combine. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.
Step 3
Meanwhile, place the miso in a small bowl, and stir in 1/4 cup cooking liquid until the miso is dissolved. Add the mixture to the saucepan, stirring to combine. Do not let the soup boil once miso has been added.
Step 4
Remove from heat. Ladle the soup into 4 serving bowls. Sprinkle with scallions. Serve immediately.
