Miso Soup with Shrimp and Tofu


  • 4 ounces baby spinach
  • 5 cups water
  • ¾ pound shelled and deveined medium shrimp
  • 7 ounces firm tofu
  • Salt
  • 1 cup frozen shelled edamame
  • ¼ cup white or red miso
  • + 2 more ingredients
    • Steamed short-grain rice and toasted sesame seeds
    • 1 scallion

In a small bowl, whisk 1 cup of the water into the miso. In a medium saucepan, bring the remaining 4 cups 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 mix...

View full recipe at Food & Wine


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