Japanese Miso Soup

Ingredients: (Conversion Chart)

• 2¼ cups water
• 2 ounces tofu, cut into ¼-inch cubes
• 1 tablespoon light miso paste
• 2 teaspoons barley miso paste
• ½ cup fresh spinach, washed and chopped
• 1 green onion, thinly sliced

Directions:

1. In a medium saucepan, bring water to a boil. Ladle out about ½ cup of boiling water, and reserve.
2. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
3. Blend miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.

Nutrition Info: