MISO SOUP Da niel Pisa ni: @lifeofma rrow Serves 5
150g shinshu miso
250g kale
2000ml water
150g mushrooms
300g tofu – silken
2 tbsp soy sauce
1 large onion
METHOD 1. Sauté the onion in some olive or sesame oil until properly browned. 2. Add the mushrooms and sauté further for a few minutes until the juices of the mushrooms are released. 3. Add the water and bring to a boil. 4. Add the miso paste and stir in, making sure that the miso paste has completely dissolved in the water. 5. Chop the silken tofu in cubes and stir them in the mixture. 6. Add the greens and stir once again and keep at a boil for around 10 more minutes. 7. Turn the heat off. 8. Serve topped with some spring onion tops.
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