Miso Mushroom Soup
Time: 35 mins
Ingredients
- 2 dried shiitake mushrooms
- 1/2 cup fresh spinach leaves
- 1/2 cup medium silken tofu
- 3 cups cold water
- 2 1/2 tablespoons dark miso (red or brown)
- 2 tablespoons scallion tops, sliced
- 1/2 teaspoon toasted sesame oil
Directions
- 1 combine water and mushrooms in a saucepan, bring to a boil.
- 2 remove from heat, remove mushrooms.
- 3 cut off stems, discard, slice caps thinly.
- 4 return to water, bring back to simmer and cook 15-20 minutes.
- 5 add spinach and tofu, simmer for 1-2 minutes.
- 6 remove from heat.
- 7 in a small bowl combine miso with 2 tbsp of broth and mix well.
- 8 stir into soup.
- 9 sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.
