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Spinach and Tofu Soup

Spinach and Tofu Soup

   

Spinach and Tofu SoupSpinach and Tofu Soup


Recipe Details:
Nutritious, tasty, and diabetic-friendly – a perfect combination for a soup to enjoy with your family and friends!


Ingredients:
  • Spinach – 1 lb.
  • Tofu – 1 lb.
  • Miso paste – 3 tbsp.
  • Kombu seaweed – 1 sheet
  • Dried Bonito Flakes – 30 g
  • Low sodium soy sauce - 100 ml
  • Sweetener – equivalent to 1 tbsp. of sugar
  • Soba noodles – 7 Oz
  • Carrots – 2
  • Leeks – 2
  • Shrimp (cooked) – 4 (optional)
    Recipe Directions:
    Step 1
    Pour 1.5 liters of water into a saucepan, add a sheet of kombu seaweed and bring to a boil. Cook for 2 minutes over low heat, then remove the seaweed.
    Step 2
    Add bonito flakes to the water and simmer for 3 more minutes. Then pour in the soy sauce, add sugar, stir and cook for another 5 minutes. Strain the broth through a fine sieve and return to the saucepan.
    Step 3
    Cut the carrots into thin strips. Wash the spinach, remove the stalks, and cut the leaves into large pieces.
    Step 4
    Salt boiling water and cook the soba noodles in it for 5 minutes. Then put in a colander and rinse with cold water.
    Step 5
    Heat the just cooked broth, put the carrots in it and cook for five minutes. Then add tofu cut into cubes and spinach and cook for one more minute.
    Step 6
    Take half a cup of broth from a saucepan and dilute the miso paste in it. Then add the mixture back to the soup to taste or mix in each plate, sprinkling thin leek rings on each serving. Garnish with cooked shrimp if desired. Serve and enjoy!


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