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4 servings
Ingredients:
2 tablespoons olive oil3/4 cup chopped onion3 cloves crushed garlic1 tablespoon minced garlic1/2 (12 ounce) package firm tofu, cubed1 tablespoon soy sauce1 tablespoon sherry4 1/2 cups water2 cups grated carrots1 (10 ounce) package frozen chopped spinach1/4 cup miso paste ground black pepper to taste
Instructions:
Pour oil into the bottom of a large saucepan, and place over medium heat.Add onion; saute until tender and almost brown.Add garlic and ginger; saute until fragrant, just a minute or two.Add tofu.Cook, stirring occasionally, until browned; this should take about 5 minutesStir in soy sauce, thoroughly coating tofu.Add water and sherry.Bring back up to heat, and add carrots and spinach.Heat through.Thin miso with some of the soup, and add back into the soup. Simmer over medium low heat for 5 to 10 minutes, stirring occasionally.Season with black pepper to taste. Serve.
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