Corn and spinach tofu soup
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
- Cut tofu into half-inch cubes
- Bring water to a boil over high heat.
- Reduce to medium and mix the miso in.
- Add the tofu and the soy sauce
- Stir carefully, return to boil, and simmer for about 2 minutes
- Add the spinach, corn, and pepper, and simmer for another 2 minutes.
- 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.
- The Complete Book of Appetizers, Starters, Finger Food and Party Food•
- The version I have is called “Appetizers, Finger Food, Buffets & Parties”. It’s one of those books that you find in the budget section of stores like Borders under multiple names. But this one is very useful, and mine is filled with bookmarks. The standout is the Aubergine and Smoked Mozzarella Rolls but it has a lot of quick and good recipes for party foods.
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