Japanese Miso Soup With Tofu And Vegetables No Shellfish No Sesame 1771030368595 E4n9

Ingredients

• 1 piece Kombu (dried kelp)
• 4 cups Water
• 3 tablespoons White or Yellow Miso Paste
• 1 block Silken Tofu, cubed
• 0.5 cup Daikon Radish, thinly sliced
• 0.5 cup Carrots, julienned
• 4 pieces Shiitake Mushrooms, sliced
• 2 stalks Green Onions, chopped
• 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

   Bring the water to a simmer over medium heat; remove the kombu just before the water reaches a rolling boil to avoid bitterness.

3. 3

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

4. 4

   Cook the vegetables for 5-7 minutes until they are tender.

5. 5

   Add the cubed silken tofu and spinach to the pot, simmering for another 2 minutes until heated through.

6. 6

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

7. 7

   Turn off the heat and stir the dissolved miso mixture back into the pot.

8. 8

   Garnish with chopped green onions and serve immediately, ensuring the soup does not boil after adding the miso.