Spinach and Mushroom Miso Soup
Change up your daily soup routine with this Spinach and Mushroom Miso Soup featuring tender leafy greens and shiitake mushrooms in a comforting broth.
Equipment
- medium saucepan
- Ladle
- chopsticks
- cutting board
Ingredients
Mushrooms and Vegetables
- 4 pieces shiitake mushrooms
- 1 small bunch fresh spinach
Broth
- 3 cups water
- 2 packets dashi to make quick dashi
Miso and Tofu
- 3-4 tablespoon miso any miso type
- ¼ block soft/silken tofu (kinugoshi dofu)
Instructions
Preparation
- Gather all the ingredients.
- Cut off the stems of shiitake mushrooms. Then, thinly slice the caps.
- Trim off the very ends of fresh spinach. Chop the spinach into 2-inch lengths.
Cooking
- Add water and dashi packets to a medium saucepan. Cover with a lid and bring it to a boil on medium heat.
- Once boiling, shake the dashi packets and reduce heat to medium low, cooking for 2–3 minutes. Discard the packets.
- Add the shiitake mushrooms to the dashi and bring to a boil. Simmer until tender, about 2–3 minutes.
- Add the spinach and stir until wilted, about 30 seconds. Turn off the heat.
Adding Miso and Tofu
- With the heat turned off, add miso to a ladleful of hot stock. Mix to dissolve, then stir into the broth.
- Cut the silken tofu into cubes and add to the soup, taking care to dissolve the miso first.
Serving
- Gently reheat the soup until hot but do not boil. Serve in individual bowls.
Storing
- Consume the soup right away or refrigerate leftovers for up to 3–4 days. Can be frozen for up to 2 weeks.
Notes
Best consumed immediately for the best flavor and aroma. Avoid boiling miso soup to retain nutrients.
Nutrition
Serving: 1bowlCalories: 47kcalCarbohydrates: 5gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 355mgPotassium: 230mgFiber: 1gSugar: 2gVitamin A: 1414IUVitamin C: 4mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!