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Miso Soup with Spinach and Tofu

Food sample of miso soup
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Chef notes

Just like the soup at your favorite Japanese restaurant, this recipe is easy, light and filled with the probiotic goodness of miso and all the health benefits of sea vegetables.


  • One 12-ounce block firm silken tofu
  • 1 sheet nori (dried seaweed), cut into strips (about 1/4 cup)
  • 4 tablespoons white miso paste
  • 4 green onions or scallions, thinly sliced
  • 6 cups spinach leaves, washed and torn
  • 2 cups carrot, shredded for serving
  • 2 cups shelled edamame, for serving



Wrap the block of tofu in two layers of paper towels and place it on a plate.


Press down with your hands or a bowl to squeeze out any extra moisture, then cut the tofu into 1/4- to 1/2-inch cubes.


Bring 4 cups of water to a simmer in a saucepan over medium heat, then add the nori and cook for 6 minutes.


In the meantime, whisk the miso paste in a bowl with some of the warm water from the pot until it’s smooth, then add it to the pot.


Add the tofu cubes, green onions and spinach, and cook for another minute, or until all the ingredients are heated through.


Remove the soup from the heat and ladle it into eight bowls. Top each portion with 1/4 cup of shredded carrot and 1/4 cup of edamame. Serve immediately.

Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Availablefrom Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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