From DN Recipes by David Nagy · Food & Beverage

MISO MUSHROOM SOUP

Published

MISO MUSHROOM SOUP
READY IN: 35 mins  SERVES: 2

  • 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.