Recipe courtesy of Michele Urvater
Episode: Tofu
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Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Bring chicken broth and water to simmer with soy sauce. Whisk a few tablespoonfuls of the hot broth into the miso paste and reserve. Add bean curd and spinach and cook over low heat for a minute to wilt. Return miso paste to soup and simmer a few seconds to thicken, but DO NOT BOIL. Adjust the seasoning. Garnish and ladle out.

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