Go Back
+ servings
Print
Nourishing Shiitake, Miso, Spinach & Tofu soup

Nourishing Shiitake, Miso, Spinach & Tofu soup

Published with permission from Asian Green: Everyday plant-based recipes inspired by the East by Ching-He HuangKyle Books. Photo: Tamin Jones.

Course Main Course, Soup
Cuisine Asian
Keyword miso
Prep Time 10 minutes
Servings 2
Author Ching-He Huang

Ingredients

  • 3 tbsp red miso paste
  • 2.5 cm (1in) piece of fresh root ginger, grated
  • ½ tsp vegetable bouillon powder
  • 200 g (7oz) fresh shiitake mushrooms, sliced
  • 200 g (7oz) fresh, firm tofu, cut into 1cm (½in) cubes
  • 100 g (3½oz) baby spinach leaves
  • 3 large spring onions trimmed and sliced 
into 1cm (½in) rounds, to garnish

Instructions

  1. Pour 800ml (1½ pints) water into a saucepan or wok over a high heat and bring to the boil. Reduce the heat to medium to bring to a simmer.

  2. Add the miso, ginger and bouillon powder. Stir well to dissolve the miso and bouillon.

  3. Add the shiitake mushrooms and tofu. Cook gently for 10 minutes. 

  4. Finally, add the spinach and stir until it wilts. Serve immediately, topped with the spring onions.