Smooth Spinach and Miso Soup

Name: Smooth Spinach and Miso Soup (Horenso Miso-shiru)
Cuisine: Japanese
Ingredients: Virgin olive oil; 1 slice white bread, crust removed; 1 garlic clove, halved; 9 ounces spinach leaves; 2 cups dashi (fish stock); 2 cups dashi (fish stock); 3 ounces (about ½ medium) onion, diced; 3 ounces (about ½ medium) potato, peeled and diced; 3 to 4 tablespoons Saikyo miso (sweet white miso); 3 to 4 tablespoons Saikyo miso (sweet white miso); ½ cup unflavored soy milk or cow’s milk; ½ cup unflavored soy milk or cow’s milk

Horenso Miso-shiru

Preparation info

4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

In traditional miso soups, the vegetables are never puréed. But I began using this technique to produce a creamy miso soup that does not separate. It works perfectly, and the bright green color and smooth texture please all diners.

Ingredients

Croutons

Virgin olive oil
1 slice white bread, crust removed
1 garlic clove, halved

Asia
Japan
Soup
Fish course
Pescatarian

Method

Make the croutons

Heat the oven to 375 degrees F. With a pastry brush, spread the olive oil over the bread. Toast the bread in the oven until it is crisp and light golden.

Remove the bread from the oven, rub the surface with the cut sides of the garlic clove, and cut the bread into twenty-four ½-inch cubes. Set them aside.

Bring a large pot of salted water to a boil. C