I love miso soup for a light lunch or a precursor to the main event at dinnertime. This one calls for yellow miso paste, which I've started to prefer to the red for simple soups like this one. Tofu and fresh spinach, combined with the protein found in the miso, really pack the nutrients.
Miso Soup with Spinach
2 T. olive oil
1/3 block extra firm tofu, cut into small cubes
1/2 t. sea salt
1/4 t . ground pepper
2 1/2 c. potato water
2 1/2 T. mild yellow miso paste
1/2 c. finely chopped onion
1 T. wheat-free tamari
1/3 c. finely chopped fresh baby spinach*
Heat the olive oil over medium heat in a pan. Add the tofu and sprinkle with salt and pepper. Sauté the cubed tofu for about ten minutes, stirring every few minutes until the cubes are golden.
In a small pot, whisk together the potato water and miso paste. Add the onion. Bring to a boil, then add tofu and tamari and reduce to a simmer. Stir occasionally. When onion is soft, stir in the spinach and remove from heat.
Serves two.
* I like to cut the spinach into thin, fine strips using this method used for chopping basil.
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