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Miso Soup with Cornmeal and Spinach

Miso Soup with Cornmeal and Spinach
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


45 minutes

Additional properties For kids


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