This is one of my favourite things to make for lunch when it’s just for me. It’s really fast and tasty. It was inspired by a recipe for Gingery Miso-Spinach Soup from Vegetarian Soups For All Seasons. Ginger partners well with miso and give the soup a
Miso is thought to help reduce the risk of developing breast cancer. However you have to eat 3 bowls of soup a day to reap the benefits. Every 2 tsps of my miso paste contains 340mg sodium, so if you were to eat 3 bowls of miso soup a day then you would be consuming 1020mg of sodium from miso soup alone. This is almost half of the recommended daily intake (2400mg). High sodium intake may lead to high blood pressure, which in turn can lead to heart attack and stroke. You can’t win, can you?!
Ginger Miso Soup Recipe (serves 1)
1½ cups water
1 tsp ginger, grated
1 clove garlic, crushed
½ carrot, diced
2oz firm tofu, cubed
2 tsps miso
1 cup spinach
1 Place water in small pan over high heat. Add ginger, garlic and carrot. Bring to boil, then lower and simmer for about 5 minutes until carrot is soft.
2 Place a couple of tablespoons of hot water from soup pot in to a bowl and dissolve miso paste in it. Add back in to soup.
3 Add tofu and spinach and keep over a low heat for a couple of minutes until tofu is warmed through and spinach is wilted.