UKTV recipes
Ching He-Huang from Great Food Bites
Simple and cleansing, Ching He Huang`s easily-prepared soup is surprisingly satisfying, and brimming with goodness
 

Tofu, miso, seaweed and spinach soup

Method

 
1. Heat the water and miso paste in a saucepan.

2. Add the wakame and simmer the soup for a couple of minutes.

3. Cut the tofu into 2cm cubes and stir into the soup. Add the spinach and spring onion, reheat and serve.

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easy
 
Serves: 2
vegetarian quickcook
Prep: 10 min
Cook: 3 min
 
 

Ingredients

250ml boiling water
1-2 tbsp miso paste
1 tsp crumbled wakame seaweed
100g fresh Tofu
handful Spinach, shredded
1 spring onion, thinly sliced
 

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