Miso Soup II Recipe
- 2 tablespoons olive oil
- 3/4 cup chopped onion
- 3 cloves crushed garlic
- 1 tablespoon minced garlic
- 1/2 (12 ounce) package firm tofu, cubed
- 1 tablespoon soy sauce
- 1 tablespoon sherry
- 4 1/2 cups water
- 2 cups grated carrots
- 1 (10 ounce) package frozen chopped spinach
- 1/4 cup miso paste
- ground black pepper to taste
- Pour oil into the bottom of a large saucepan, and place over medium heat. Add onion; saute until tender and almost brown. Add garlic and ginger; saute until fragrant, just a minute or two. Add tofu. Cook, stirring occasionally, until browned; this should take about 5 minutes
- Stir in soy sauce, thoroughly coating tofu. Add water and sherry. Bring back up to heat, and add carrots and spinach. Heat through.
- Thin miso with some of the soup, and add back into the soup. Simmer over medium low heat for 5 to 10 minutes, stirring occasionally. Season with black pepper to taste. Serve.
