2 servings
15 minutes prep time
2 quarts (8 cups) raw spinach
1 teaspoon light miso
1 teaspoon tahini
1 tablespoon water
Wash the spinach in plenty of cold water. Drain it and pick it over, removing any damaged leaves and tough stems. Wash it again and drain it well.
Steam the spinach in any residual water left on it from washing. As soon as it is wilted, remove it to a strainer and rinse it in cold water until it is cool. Squeeze it well to dry it. Chop the spinach.
Meanwhile, mix the miso, tahini and water in a mixing bowl. When the spinach is cooled and chopped, stir it into the dressing. Serve at room temperature or slightly chilled.
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3 comments:
That looks delicious! Where would I buy miso? In some stores I've seen packets of miso soup base, but I don't think that's the same thing...
The only locally made brand that I know of is Tradition Miso
http://www.traditionmiso.com/
Theirs comes in jars. Look for it in health food stores.
In Japanese or Korean groceries it will often be packed in plastic bags in the refrigerated section. Loblaws also sometimes has it in their refrigerated health food section.
You will end up with far more than you need for this, but you can use it for soup and keeps pretty much forever.
Locally made miso! Great find! Nice way to use the miso as well.
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