I used to spend hours making soup. But now, I just don’t have the time or patience. While it can’t compare to home-made soup, I always keep some chicken and vegetable soup around for those moments when someone wants some hot, brothy goodness. Last weekend, my son had a craving for miso soup. So I made tofu miso soup and threw in some veggies. It was quick, easy, and just hit the spot.
Preparation Time: 10 minutes
Cook Time: 5 to 10 minutes
Servings: 4
Ingredients:
5 cups low sodium chicken or vegetable stock
1 package of 14 oz firm tofu
1 bunch spinach
1 can of 7 oz baby corn
1 can of 5 oz water chestnut
2 teaspoons miso paste
Instructions:
Wash the spinach. Rinse canned water chestnut, baby corn.
Bring low sodium chicken or vegetable stock to a boil in a pot (approximately 5 minutes).
Add miso paste. Dissolve miso in paste under medium heat.
Add cubed tofu. Add baby corn, water chestnut. Add spinach. Simmer for 1 minute.
Top with chopped scallion and serve.