Mimsy Were the Borogoves

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Corn and spinach tofu soup

Jerry Stratton, December 19, 2007

This is a very comforting light soup that makes good use of tofu’s texture and flavor.

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Servings: 4
Preparation Time: 30 minutes

Ingredients

  • 5 cups water
  • 2 tsp red miso
  • 1 14 ounce block of firm tofu
  • 2 tblsp soy sauce
  • 12 oz bag of spinach (baby or chopped)
  • 1 15 ounce can of corn
  • 1/2 tsp black pepper
  • 1/2 tsp coarse sea salt

Steps

  1. Cut tofu into half-inch cubes
  2. Bring water to a boil over high heat.
  3. Reduce to medium and mix the miso in.
  4. Add the tofu and the soy sauce
  5. Stir carefully, return to boil, and simmer for about 2 minutes
  6. Add the spinach, corn, and pepper, and simmer for another 2 minutes.
  7. Season with salt (to taste).

This soup started life as an even simpler recipe from The Complete Book of Appetizers, Starters, Finger Food and Party Food• by Bridget Jones, but I wanted miso in it, and I enjoy good fresh corn with spinach. This is basically a very simple miso soup. You can make it in a few minutes; most of the time is spent on waiting for the water to boil. If you use baby spinach it becomes even easier—the only chopping you’ll need to do is the tofu.

The canned corn I use is the stuff from Trader Joe’s that tastes very fresh; if you use a good canned corn, use the water from the can as part of the water in the recipe.

  1. <- Mint Potato Salad
  2. Eggplant Chili Snacks ->