Soup > Asian Soups > Japanese Soups > Okinawan Soups

Okinawan Spinach and Tofu Soup Recipe

Ingredients with Measurements:
- 1 block of firm tofu, cubed
- 1 bunch of Okinawan spinach, washed and chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon of miso paste
- 1 tablespoon of sesame oil
- Salt and pepper to taste

Special equipment needed:
- Large pot

Step-by-step instructions:
1. In a large pot, heat sesame oil over medium heat.
2. Add onion and garlic, and sauté until onion is translucent.
3. Add vegetable broth, soy sauce, and miso paste. Stir to combine.
4. Add cubed tofu and chopped Okinawan spinach to the pot.
5. Bring the soup to a boil, then reduce heat to low and let it simmer for 10-15 minutes.
6. Season with salt and pepper to taste.
7. Serve hot.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
This recipe serves 4.

Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 10g
Protein: 10g
Sodium: 800mg
Fiber: 3g

Substitutions for ingredients:
- You can use regular spinach instead of Okinawan spinach.
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of oil instead of sesame oil.

Variations:
- Add sliced mushrooms to the soup.
- Add cooked noodles to the soup.
- Add a beaten egg to the soup for a more filling meal.

Tips and tricks:
- Make sure to wash the Okinawan spinach thoroughly to remove any dirt or debris.
- Use firm tofu instead of soft tofu to prevent it from falling apart in the soup.
- Adjust the amount of miso paste and soy sauce to your liking.

Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.

Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped green onions on top.

Garnishes:
Chopped green onions, sesame seeds, or a drizzle of sriracha sauce.

Pairings:
Serve the soup with a side of steamed rice or a crusty bread.

Suggested side dishes:
Steamed rice, garlic bread, or a side salad.

Troubleshooting advice:
If the soup is too thick, add more vegetable broth to thin it out. If it is too thin, let it simmer for a few more minutes to reduce the liquid.

Food safety advice:
Make sure to wash all vegetables thoroughly before using them in the soup.

Food history:
Okinawan spinach, also known as Goya, is a popular vegetable in Okinawan cuisine. It is known for its bitter taste and is often used in soups and stir-fries.

Flavor profiles:
This soup has a savory and slightly bitter taste from the Okinawan spinach, with a hint of umami from the miso paste and soy sauce.

Serving suggestions:
Serve the soup as a light lunch or dinner.

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Region: Japanese

Taste: Savory, Umami, Nutty, Earthy, Mild