Mushroom Miso Soup

This flavorful broth soup is a perfect starter dish with a side salad or as a delicious and healthy entrée. It can be prepared as thin or chunky as you prefer.

1.5oz dried mushrooms or 6oz fresh mushrooms (Shiitake and Chestnut are a great choice)

5C vegetable stock

3 tbsp soy sauce

2 tsp ground ginger (or 2 tbsp minced)

1 tbsp sesame oil

¼ C white miso paste

½ C chopped spinach or bok choy

Finish with sliced green onions

1.      If using dried mushrooms, rehydrate first in several cups hot water 20min. Dice fresh or rehydrated mushrooms.

2.      Heat butter and oil in a large pot over medium-high heat. Sauté onion until soft, add garlic and sauté until just fragrant.

3.      In a large pot, combine mushrooms, vegetable stock, soy sauce, ginger and sesame oil; bring to a low boil for 15min until mushrooms are tender.

4.      In a small bowl combine miso paste with 1 C water and mix until smooth.

5.      Reduce heat and stir in miso mix into the soup with chopped spinach or bok choy, bring to a low simmer but do NOT boil until greens are al dente.

6.      Remove from heat and add sliced green onions to serve

For a little spice siracha can be added. To thin the soup and more water or stock

*modified from Thefoodblog.net