On those nights I work late, I just don't want to eat a heavy meal. But I'm hungry, and I don't want to spend much cooking. This soup always come to the rescue. Having miso paste on-hand is the key, and then you can load up on vegetables, tofu, and lots of garlic. This is a simple variation to get you started, but it tastes perfect as is. This soup also comes in handy when you're feeling under the weather, as it's light, nourishing, and full of minerals and B vitamins.
What you need:
- 1-1/2 cups water
- 4 cloves garlic, sliced
- 1-1/2 tablespoons white miso paste
- 2 cups fresh baby spinach
- 2 teaspoons soy sauce
- 1 tablespoon sliced scallions
What you do:
- In a saucepan over medium heat, add water and garlic. Once simmering, reduce heat and whisk in miso paste without boiling. Simmer for about three minutes.
- Add spinach and soy sauce in the final 30 seconds before pouring soup into a serving bowl. Garnish with scallions.
- >> There are many miso pastes on the market. Invest in a good one that's organic and made with GMO-free soybeans. A little goes a long way!
- >> Turn this into a noodle soup by adding your favorite spiralized vegetable noodles.
>> Keep dried seaweed or shiitake mushrooms on hand and add a handful while cooking.