Name: Tofu and spinach miso
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1.5 litre (6 cups) water; 1/4 cup (75g) yellow miso; 1 tablespoon japanese soy sauce; 3 centimetre piece fresh ginger (15g), grated; 100 gram dried soba noodles; 200 gram teriyaki-flavoured tofu, cut into 2cm (¾-inch) pieces; 4 green onions, sliced thinly; 100 gram baby spinach leaves; 1 fresh long red chilli, sliced thinly

Tofu and spinach miso

Few soups pack the punchy flavour of a delicious savoury miso. Yellow miso (shinshu), is a smooth, deep-yellow, fairly salty, tart, fermented soya bean paste. Teamed with tofu and spinach it makes a delicious, fresh and healthy broth.

Serves 4

Cook

20M

Ingredients

1.5 litre (6 cups) water

1/4 cup (75g) yellow miso

1 tablespoon japanese soy sauce

3 centimetre piece fresh ginger (15g), grated

100 gram dried soba noodles

200 gram teriyaki-flavoured tofu, cut into 2cm (¾-inch) pieces

4 green onions, sliced thinly

100 gram baby spinach leaves

1 fresh long red chilli, sliced thinly

Method

1.Place the water, yellow miso, sauce and ginger in a large saucepan; bring to the boil. Add noodles, return to the boil; cook, uncovered, about 3 minutes or until noodles are just tender.

2.Remove from heat, add tofu, onion and spinach to broth; stir gently until spinach wilts.

3.Serve bowls of soup sprinkled with chilli.

Women's Weekly Food