Recipe for cooking miso shiru

Recipes from Japan and Korea :: Japanese and Korean Soups

Posted by Tiffany at recipegoldmine.com 11/30/2001 12:25 pm

Source: World Vegetarian by Madhur Jaffrey (Clarkson/Potter Publishers)

4 c. vegetable stock
24 well-washed spinach leaves
1/2 pound soft, med. or firm bean curd, cut into 3/4-in. cubes
2 scallions, cut into very fine rings (use both white and green portions)
2 1/2 to 4 Tbsp. miso
Pin. of cayenne

Put the stock into a med. pot and bring to a simmer. Add the spinach leaves and bring to a simmer again. Cook until the leaves wilt, 1 to 2 mins. Add the bean curd and scallions. Simmer for 30 seconds. Reduce heat to low.

Put the miso in a small sieve and lower it into the soup (you may have to move the bean curd pieces aside). Push the miso through with a spoon.

Turn off the heat, stir once, sprinkle and distribute with cayenne and serve.

Makes 2 to 4 servings.

Approximate values per serving: 144 calories, 5 g fat, 0 cholesterol, 20 g protein, 47 g carbohydrates, 10 g fiber, 1,410 mg sodium, 15 percent calories from fat