Tofu and Veggie Miso Broth
Miso broth is a classic dish from Japan that’s tasty and good for you. This recipe has tofu and veggies to make it even healthier.
What You Need:
- 4 cups of dashi (a type of Japanese broth)
- 3 tablespoons of miso mix
- 1 block of solid tofu
- 1 cup of diced green onions
- 1 cup of sliced mushrooms
- 1 cup of chopped spinach
How to Make It:
- Start by getting the dashi ready. You can find instant dashi at the store, or make your own with kombu (a kind of dried seaweed) and bonito flakes.
- Chop the tofu into small squares. Wash the spinach and cut it into small pieces. Slice the mushrooms and dice the green onions.
- Heat the dashi in a big pot until it boils. When it’s boiling, turn the heat down to low and put in the miso mix. Stir until the miso is completely mixed in.
- Put the tofu, mushrooms, and spinach in the pot. Let the broth simmer for about 10 minutes, or until the veggies are soft.
- Add the green onions just before you’re ready to serve. They’ll give the broth a fresh, crunchy feel.
- Pour the broth into bowls and serve it while it’s hot.
This tofu and veggie miso broth is a warm, filling meal that’s great for a chilly day. The tofu gives you protein, and the veggies give you lots of vitamins and minerals. Plus, miso is a fermented food, so it’s good for your digestion.
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