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Exploring Healthy Japanese Recipes: Tofu and Veggie Miso Broth Edition

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:

  1. 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.
  2. Chop the tofu into small squares. Wash the spinach and cut it into small pieces. Slice the mushrooms and dice the green onions.
  3. 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.
  4. Put the tofu, mushrooms, and spinach in the pot. Let the broth simmer for about 10 minutes, or until the veggies are soft.
  5. Add the green onions just before you’re ready to serve. They’ll give the broth a fresh, crunchy feel.
  6. 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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