Spinach Miso Soup


Definitely not a Japanese cuisine expert, but this is how I made mine — // INGREDIENTS // – 4 cups of water – 1 large piece of kombu (I wasn’t sure how much I wanted to make at first which is why mine were cut, but you don’t have to) – 2 tbsp dried wakame seaweed – 3 tbsp white/shiro miso paste (or to taste – you can add more at the end as well) – 12oz silken tofu, cubed (definitely don’t I don’t need this much but I was eating this as a meal so I wanted a good amount) – 1 cup spinach, roughly chopped – 3 scallions, green parts sliced ​​- Enoki mushrooms are optional but will take this to the next level so I highly recommend if you have on hand // RECIPE // 1. Soak the kombu in all of your water for at least 15 minutes – longer if you can for more umami! 2. In the meantime, soak your wakame seaweed in enough water to cover it’ll expand a ton in just a few minutes. Once it has, drain the water and set aside. And also prep your tofu, spinach, and green onions at this point. 3. Remove the kombu from the water, heat it up, and bring it to a simmer. 4. Once the water is simmering, add the wakame seaweed and also grab half a mugful of that water and add your miso paste and whisk to dissolve completely. 5. Bring water to a boil, add the spinach, tofu, miso, and green onions. After 30 seconds remove off heat and serve! #shorts #misosoup #veganrecipes .