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Miso soup Recipe

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This recipe for Miso soup is from Stanford Wives Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-2 c. of fish stock
-1/3 pack of silk tofu, cut into 1/3-inch cubes
-2 tbsp miso paste
-An adequate amount of fresh spinach, washed and chopped
-1/2 Chinese onion, thinly sliced
-A pinch of scallion
Directions:
Directions:
1. In a medium saucepan, bring the fish stock to a boil.
2. Add spinach and Chinese onion; simmer for about 1 minute, or before the greens became too tender.
3. Add tofu and remove soup from heat.
4. Blend miso into soup in the ladle before adding.
5. Ladle into bowls, and garnish with scallion.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
7 minutes
Personal Notes:
Personal Notes:
Miso soup's main ingredient, miso, is a traditional Japanese seasoning produced by fermenting rice, barley and soybeans, with salt and the fungus kojikin. It was an important salt supplementation and protein source in times when the Japanese didn't eat that much meat. Also, eating miso soup is good for regulating your bowel movements because of the fermentation.

 

 

 

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