Tofu and Spinach Miso Soup with Green Tea
2 cups organic, edible green tea leaves
2 cups vegetable stock
2 cups spinach leaves
½ cup chopped spring onions
12 oz cubed tofu
2 tbsp miso
2 tsp sesame oil
4 slices ginger
Add the ginger, green tea leaves and stock to a large pan and bring to the boil.
Add the tofu and bring back to the boil. Cover and simmer for 2-3 minutes or until the tofu is heated through to create a broth.
Take out ½ cup of the mixture and add the miso. Mix into a smooth paste and pour back into the broth.
Add the spinach and bring back to the boil. Stir in the sesame oil.
Ladle into bowls, sprinkle with chopped onions and a little more sesame oil and serve hot. Add soy sauce to taste.
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