Tofu, Mushrooms and Spinach in the soup
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| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- Miso paste(dilute it in 1/2 cup water, brown colour) - 3 tbsp
- Dashi(granules) - 3 tsp
- Tofu(drained and cubed) - 1/2 pack
- Soba noodles(Japanese) - 1 small
- Baby spinach - 100 gms
- Dried mushrooms(soaked in boiling water for 20 minutes) - 1/4 cup
- Water - 600 ml
- Spring onions(sliced) - 1/2 cup
- Pepper - 1/2 tsp
- Chilly sauce(optional) -
Ingredients
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Instructions
- Soak noodles in hot water till it becomes soft. ( 20 minutes) 2 Drain and rinse the noodles in cold running water. Drain. 3 In a large sauce pan bring 600 ml water to the boil. Add dashi and stir. 4 Lower the heat, add tofu, noodles and mushrooms. 5 Add diluted miso paste to the soup. Switch off the flame. Do not allow it to boil or it looses its nutrition. 6 Finally add baby spinach and seasoning. No salt needed. 7 Serve in a big bowl.
- Note Soba~ noodle are made from buck wheat and flour. Miso ~ A thick fermented paste, made from soya beans and other ingredients including wheat and rice. Available in different colours. Dashi ~ basic stock in Japanese cuisine . Made with dried kelp and dried bonito ( a fish) Available in package form as granules or in flakes.
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