A healthy and surprinsingly rich tasting soup that’s made from scratch in 20 minutes flat.
5 cups [1.25 L] water
¼ cup [60 ml] white or red miso
1 cup [250 ml] frozen shelled edamame
4 oz [115 g] baby spinach (about 4 cups)
¾ lb [340 g] shelled and deveined medium shrimp, cut into ½-in [1¼-cm] pieces
7 oz [200 g] firm tofu, cut into ½-in [1¼-cm] cubes
1 green onion (scallion), thinly sliced
Steamed short-grain rice and toasted sesame seeds
In a small bowl, whisk 1 cup [250 ml] of the water into the miso. In a medium saucepan, bring the remaining 4 cups [1L] of water to a boil with a pinch of salt. Add the edamame, cover and cook until tender, about 5 minutes. Add the spinach in bunches and stir to wilt. Add the shrimp and tofu. Stir the miso mixture and add it to the soup. Simmer just until the shrimp are cooked through, about 1 minute. Season the soup with salt and stir in the sliced scallion. Ladle the soup into deep bowls and serve with steamed rice and toasted sesame seeds.
Recipe Credit: Adapted from Grace Parisi, Food & Wine