Japanese Miso Soup With Tofu And Vegetables No Shellfish No Sesame 1771030332008 Rrt0

Ingredients

• 1 piece Kombu (dried kelp)
• 4 cups Water
• 3 tablespoons White or Yellow Miso Paste
• 1 block Silken Tofu, cubed
• 2 stalks Scallions, thinly sliced
• 0.5 cup Shiitake Mushrooms, sliced
• 1 cup Baby Spinach
• 0.25 cup Carrots, thinly sliced
• 0.25 cup Daikon Radish, sliced into rounds(optional)

Instructions

1. 1

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

2. 2

   Just before the water reaches a boil, remove the kombu piece to prevent the broth from becoming bitter.

3. 3

   Add the sliced carrots, daikon, and shiitake mushrooms to the simmering broth and cook for 5-7 minutes until tender.

4. 4

   Add the cubed silken tofu and baby spinach to the pot, simmering for another 2 minutes until the spinach is wilted.

5. 5

   Remove about half a cup of the hot broth and place it in a small bowl; whisk in the miso paste until completely smooth.

6. 6

   Turn off the heat entirely to preserve the probiotic benefits and flavor of the miso.

7. 7

   Stir the dissolved miso mixture back into the main pot and mix gently.

8. 8

   Ladle into bowls and garnish with the freshly sliced scallions before serving.