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Miso Shiitake and Spinach Soup
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large pot
  • Whisk
  • Knife
  • Cutting board

Ingredients
  

  • 6 cups vegetable broth
  • 8 ounces shiitake mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons white miso paste
  • 5 ounces baby spinach
  • 2 green onions, thinly sliced

Instructions
 

  • Pour the vegetable broth into a large pot and bring it to a gentle simmer over medium heat.
  • Add the sliced shiitake mushrooms, minced garlic, and grated ginger. Cook for 5 minutes until the mushrooms soften.
  • Place the white miso paste in a small bowl. Ladle about half a cup of the hot broth into the bowl and whisk until the miso dissolves smoothly.
  • Stir the miso mixture back into the pot. Add the baby spinach and cook for 2 minutes until the leaves wilt.
  • Remove the pot from the heat. Ladle the soup into bowls and top each serving with the sliced green onions.

Notes

Whisk the miso with a small amount of broth first to keep the soup smooth and free of lumps. The spinach wilts quickly, so add it at the end to keep its color bright. Leftovers reheat well on the stove over low heat with a splash of extra broth if needed.
Course: Soup
Cuisine: Asian
Equipment: Large pot, Whisk, Knife, Cutting board