Miso Mushroom Soup

1. 1

   combine water and mushrooms in a saucepan, bring to a boil.

2. 2

   remove from heat, remove mushrooms.

3. 3

   cut off stems, discard, slice caps thinly.

4. 4

   return to water, bring back to simmer and cook 15-20 minutes.

5. 5

   add spinach and tofu, simmer for 1-2 minutes.

6. 6

   remove from heat.

7. 7

   in a small bowl combine miso with 2 tbsp of broth and mix well.

8. 8

   stir into soup.

9. 9

   sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.