Miso Soup with Spinach and Fu Dried Wheat Gluten
Prepare the spinach the night before, and you can have it for breakfast with no rush.
Photographed by Takeshi Noguchi
Soups & Stews
Calorie count is per serving
Requires 10 min of preparation time the day before.
Ingredients (Serves 2)
- 20 g spinach
- 14 pieces fu dried wheat gluten
- 5 g konbu kelp
- 10 g bonito flakes
- Approx. 1 tbsp miso
- 250 ml water
Bring a pot full of water to a boil. Add the spinach to briefly boil, then transfer to cold water to cool, strain, and squeeze out any excess moisture. Cut into easy-to-eat pieces and place in a storage container in the refrigerator.
Place the cooked spinach and fu dried wheat gluten into serving bowls. Make the dashi: In a pot, combine the water and konbu kelp and heat over medium heat. When the pot comes to a simmer, add the bonito flakes and reduce heat, and simmer for 2-3 min. Stir in about 1 tbsp of miso, then pour the soup through a strainer into the serving bowls.