Prep 15 mins
Cook 10 mins
I normally use fresh shiitake for this, as this is a more delicate soup, but if you really wanted a meaty texture you could use rehydrated dried shiitake, as they are far chewier, just be sure to remove the stems.
- 6 cups water
- 1 1⁄2 cups baby spinach leaves, cut into thin strips
- 1⁄2 cup thinly sliced fresh shiitake mushroom
- 3 tablespoons minced scallions
- 1 tablespoon tamari
- 1⁄3 cup mellow white miso
- 4 ounces extra firm silken tofu, drained and cut into 1/4-inch dice
- Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
- Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
- Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
- Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
- Taste, adjust the seasonings if needed, and serve hot.
Great soup! Followed directions exactly except used regular white sliced mushrooms and a little more tofu to use it up. Served over cooked soba noodles. Didn't slice the baby spinach, mine were small enough. Topped with fresh cilantro leaves and red pepper flakes. Delicious. ***Made second time with frozen spinach. It was not the same. Use fresh spinach for best results.
This is a great recipe from Robin Robertson's "Vegan Planet" that my girlfriend makes for me when I'm sick- miso is excellent for your immune system!