This nourishing, umami-packed soup is the perfect winter comfort food.
Greg DuPree
This misonoodle souprecipe from Ali Rosens cookbook,15 Minute Meals, will become your winter weeknight staple.
It truly comes together in 15 minutes flat and calls for less than 10 ingredients.
Photo:Greg DuPree
But, the best part is that it doesn’t skimp on flavor for the sake of time.
A generous helping of miso paste and soy sauce boosts the broth for a soup bursting with umami.
Opt for a high-quality vegetable broth to maximize flavor, but even water works wonders in a pinch.
If youve got a few extra minutes to spare, crisp up the tofu in a hot skillet.
Drain and pat dry the tofu to get rid of any extra moisture.
Cook, tossing occasionally, until tofu is golden all over.
Season with a pinch of salt and serve over the soup.
Whisk in miso paste and soy sauce.
While waiting for broth to come up to a boil, chop spinach and cut tofu into small cubes.
When broth is at a boil, turn heat down slightly and add noodles.
Cook for around 3 minutes or according to package directions.
Stir in tofu and spinach until wilted, about 30 seconds.
Stir, then taste to see if any salt is needed.
Top with seaweed and scallions, if using.
2,000 calories a day is used for general nutrition advice.
