Miso Shiru
(Miso Soup with Bean Curd and Spinach)

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  • 4 cups vegetable stock
  • 24 well-washed spinach leaves
  • 1/2 pound soft, medium or firm bean curd, cut into 3/4-inch cubes
  • 2 scallions, cut into very fine rings (use both white and green portions)
  • 2 1/2 to 4 tablespoons miso
  • Pinch of cayenne


  1. Put the stock into a medium pot and bring to a simmer.
  2. Add the spinach leaves and bring to a simmer again. Cook until the leaves wilt, 1 to 2 minutes.
  3. Add the bean curd and scallions. Simmer for 30 seconds. Reduce heat to low.
  4. Put the miso in a small sieve and lower it into the soup (you may have to move the bean curd pieces aside). Push the miso through with a spoon.
  5. Turn off the heat, stir once, sprinkle with cayenne and serve.

Yield: 2 to 4 servings

Approximate values per serving: 144 calories, 5 g fat, 0 cholesterol, 20 g protein, 47 g carbohydrates, 10 g fiber, 1,410 mg sodium, 15 percent calories from fat

Posted by Tiffany at Recipe Goldmine 11/30/2001 12:25 pm.

Source: World Vegetarian by Madhur Jaffrey (Clarkson/Potter Publishers)