Japanese Miso Soup With Tofu And Vegetables No Shellfish No Sesame 1771028723101 N2oc

Ingredients

• 1 piece (4-inch) Kombu (dried kelp)
• 4 cups Water
• 1 cup Shiitake mushrooms, sliced
• 0.5 cup Carrots, thinly sliced into rounds
• 12 ounces Silken tofu, cubed
• 3 tablespoons White or Yellow Miso paste (ensure no shellfish additives)
• 2 stalks Green onions, thinly sliced
• 1 cup Baby spinach
• 0.25 cup Daikon radish, thinly sliced(optional)

Instructions

1. 1

   Place the water and the kombu piece in a medium pot and bring to a gentle simmer over medium heat.

2. 2

   Remove the kombu just before the water begins to boil to prevent the broth from becoming bitter.

3. 3

   Add the sliced shiitake mushrooms, carrots, and daikon radish to the simmering broth.

4. 4

   Cook the vegetables for about 5 to 7 minutes or until they are tender.

5. 5

   Add the cubed silken tofu and the baby spinach, simmering for an additional 2 minutes until the spinach is wilted.

6. 6

   Remove the pot from the heat to ensure the miso's probiotics and flavor are preserved.

7. 7

   Place the miso paste in a small bowl, ladle in a small amount of warm broth, and whisk until smooth.

8. 8

   Pour the dissolved miso mixture back into the pot, stir gently, and garnish with sliced green onions before serving.