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Miso Soup with Cornmeal and Spinach
Ingredients
4–7 servings
1 leek
3 cloves of garlic
6 tbsp of extra virgin olive oil
1 tsp of chili pepper flakes
2 liters of vegetable broth
170 g of packaged Makfa cornmeal
2 tbsp of miso paste
2 tsp of soy sauce
100 g of spinach
sesame oil
4 stalks of green onion
1 tbsp of white sesame seeds
salt
Cooking
time
45 minutes
Additional properties
For kids
Cooking
1. Wash and chop the leeks, peel and chop the garlic. Heat the olive oil in a deep stewpot on medium heat and fry the leeks for 5 minutes until soft, not letting it to become golden. Add the garlic, the chili flakes and a pinch of salt. Cook for 1 minutes until the mixture releases flavor.
2. Add the vegetable broth. Bring to a boil, add the cornmeal. Reduce heat to a minimum, cook for 25 minutes.
3. Add the miso paste, the soy sauce and the spinach. Cook for 5 minutes.
4. Sprinkle with sesame seed oil, chopped green onion and sesame seeds, and serve.
Cuisine
China and South-Eastern Asia
Dish type
Soups and Salads
Soups and Salads
