Many Asians start the day with a nice and warm miso soup. To maximize the benefits of the soy protein from the miso, blend the miso paste and broth well. Don’t overcook the soup once the miso is added. This will destroy the nutritional value.
- 2 cups of brewed green tea leaves
- 2 cups of vegetable stock
- 4 slices of ginger root, about a quarter size each
- 1 (12-oz) package firm silken tofu, cut into 1/2 inch cubes
- 2 tablespoons miso
- 2 cups packed spinach leaves, large stems removed
- 2 teaspoons sesame oil
- 1/2 cup chopped green onions low-sodium soy sauce, to taste
In a large saucepan, bring the green tea, stock, and ginger to a boil. Add the tofu. Bring back to a boil. Reduce heat, cover, and simmer until tofu is heated through, about 2 to 3 minutes. Remove 1/2 cup of the broth to a bowl. Add the miso, and stir into a smooth, thin paste. Pour the paste back into the soup and add the squash. Bring broth to a boil. Stir in sesame oil. Remove from heat and ladle into bowls. Sprinkle with sesame oil and green onions. Soy sauce may be passed at the table if desired.
Source: Cooking with green tea