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Miso Soup with Spinach

Recipe Miso Soup with Spinach


First:

Chop off the roots of spinach a little. Wash thoroughly with water and cut into 3 cm(1.2 inch) lengths.

Cut onion lengthwise into thin slices.

Blanch aburaage (deep-fried tofu) to remove excess oil. Cut lengthwise in half and then cut into thin strips.


Second:
Place dashi stock (basic stock) in pot and heat over high temperature. When it comes to boil, add onion.

When onion becomes translucent, add aburaage. Soften miso (soy bean paste) with some soup and add to the pot.

Just before boiling, add spinach. When it comes to boil again, add finely chopped leek and remove from heat. Transfer to cups.

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