Japanese Miso Soup With Tofu And Vegetables No Shellfish No Sesame 1771030304322 41mw

Ingredients

• 1 piece (4-inch) Kombu (dried kelp)
• 4 cups Water
• 3 tablespoons White or Yellow Miso Paste
• 1 block (12 oz) Silken Tofu
• 0.5 cup Daikon Radish
• 0.5 cup Carrots
• 4 pieces Shiitake Mushrooms
• 2 stalks Green Onions
• 1 cup Baby Spinach(optional)

Instructions

1. 1

   Wipe the kombu with a damp cloth and place it in a pot with 4 cups of water.

2. 2

   Slowly bring the water to a simmer over medium heat; remove the kombu just before the water reaches a full boil to avoid bitterness.

3. 3

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

4. 4

   Cook the vegetables for 8-10 minutes or until they are tender.

5. 5

   Cut the silken tofu into 1/2-inch cubes and gently add them to the pot to warm through for 2 minutes.

6. 6

   Place the miso paste in a small bowl and ladle about 1/2 cup of the warm broth into it, whisking until smooth and lump-free.

7. 7

   Turn off the heat and stir the dissolved miso mixture back into the pot; do not boil the soup once the miso is added.

8. 8

   Stir in the baby spinach and sliced green onions just before serving in individual bowls.