This soup is so easy it practically makes itself. That makes it a great mid-week recipe to pull out when time is short but you want to have an impressive looking and tasting dish to put on the table.
If you like your miso on the spicy side, slice 1 – 2 thai chilis and cook them along with the other ingredients. Otherwise, just a few small slices on top as a garnish add plenty of kick.
Ingredients (serves 8 – 10)
1 pound mushrooms – thinly sliced
1 medium onion – thinly sliced
4 carrots – thinly sliced
14 oz. package extra firm tofu – drained and diced
1/2 pound baby spinach
1/4 cup miso paste (I used a gluten-free chickpea miso)
8 cups water – divided
Bragg’s Amino Acids or low-sodium soy sauce
1 thai chili pepper – sliced
- Place the miso paste and 1 cup of water in a blender. Blend until completely smooth.
- Place the blended miso and 7 cups of water in a soup pot along with all other ingredients (except the spinach, Bragg’s/soy and thai chili). Bring to a boil, reduce to low, cover and cook for 15 minutes.
- Turn the heat off. Stir in the spinach, pushing it into the broth until completely submerged. Let sit 1 – 2 minutes until spinach is wilted and bright green.
- Serve hot and season with a few drops of Bragg’s/soy sauce and sliced thai chilis.