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Miso Soup with Tofu, Spinach, and Carrots

In ancient China, the soybean was considered to be one of five sacred grains, along with barley, millet, rice, and wheat. Here, in the form of tofu, the soybean shines with a little help from miso, spinach, carrots, and scallions.

Source: Martha Stewart Living, October 2002


  • 3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat
  • 2 cups water
  • 2 carrots, cut into matchsticks (about 1 cup)
  • 1/3 pound spinach, stems removed, cut into 1-inch strips
  • 6 ounces extra-firm tofu, cut into 3/4-inch cubes
  • 2 tablespoons white miso
  • 1 scallion, sliced crosswise into 1-inch strips


  1. In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.

  2. Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.

  3. Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.

  4. Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.

Cook's Notes

Be sure to purchase firm or extra-firm tofu for this soup, as it will hold up better in hot liquid than softer varieties. Because the flavor and healthful qualities of miso are affected when boiled or with prolonged exposure to high temperatures, it should only be added at the end of cooking. Whisk it with a bit of liquid first so that it is quickly and evenly distributed. We used white miso in this soup, as it is lower in sodium, but you can use darker types for a stronger, more pronounced flavor.


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