A variation on a warm and nourishing favourite, simple enough for breakfast. This recipe easily doubles.
1 1/2 cups water
1 ‘spring’ dried kombu (about 1/2″)
1/4t coarse sea salt
1 scallion, minced, 3″ – 4″ green reserved for garnish
1t fresh garlic, minced
125g tofu, cut in 1/3″ cubes
1 cup baby spinach
1T red miso
Coarse sea salt and black pepper to taste
Optional: Wakame, shiitake mushrooms, and sesame seeds all make nice additions to this soup. A little nutritional yeast will also add flavour and nutrition. A few drops of toasted sesame oil will also enrich the other flavours, as will a few drops of apple cider or plum vinegar.
In a small pan with a lid, bring the water to a light boil. Add everything up to and including the tofu. Cover, reduce heat to low and simmer for about 10 minutes. Remove from heat. Remove the kombu. Add the spinach and miso. Stir until the spinach is wilted and the miso is dissolved. Ladle out, garnish with scallion sliced on an angle, and enjoy.