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.      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.

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

4.      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.

5.      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