Soups and Stews Recipes - Spinach and Deep-Fried Beancurd in Miso Soup Recipe

Ingredients

• 3 3/4 cups/900 ml/28 fl oz Japanese fish or vegan stock

• 125g/4 oz fresh spinach

• 1 beancurd pouch, halved and sliced

• 3 Tbsp red miso

• 2 spring onions, chopped

Serves 4

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Method:

1. Put the stock, spinach and beancurd in a pan. Bring to a boil and simmer for about 4 minutes.

2. Dissolve the miso in the soup and add the spring onions.

3. When it returns to boiling, turn off the heat and serve hot.