Spinach and abura age miso soup

This spinach and abura age miso soup makes a change from the tofu and wakame version I usually serve when we have Japanese food.

Spinach and abura age miso soup
(serves 4)

• 1 sachet dashi stock
• 1 tsp soy sauce
• 1/4 tsp salt
•  a small bunch of fresh spinach, cut crosswise into strips
• 1 piece of abura age (fried tofu), cut crosswise into strips
• 2 tbsp light miso

1. Mix the dashi stock according to the packet instructions. You need four cups of stock.
2. Heat the stock in a small saucepan over medium low heat. Add the soy sauce and salt.
3. Remove a bit of hot stock and use it to loosen the miso a bit. Add the miso to the pot, stirring until dissolved.
4. Heat the soup almost to the boiling point. Add the spinach and abura age, turn off the heat and serve immediately.

Tags: dairy-free, Japanese food, miso, spinach, tofu, vegan