Red Miso Soup with Spinach and Tofu - Dan Buettner
This staple soup for centenarians is often cooked for breakfast and then reheated for lunch and dinner. It’s made distinctive with a base of richly fermented red miso and only takes about five...
Ingredients
- 2 cups dashi broth (page 105)
- 2 tablespoons red miso
- 3 tablespoons drained and crumbled firm tofu
- 1 cup Okinawan spinach (edible Gynura, can substitute with other spinach)
- 1⁄2 cup chopped green onion
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