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.
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- 1Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
- 2Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
- 3Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
- 4Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
- 5Taste, adjust the seasonings if needed, and serve hot.
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Nutritional Facts for Miso Soup With Tofu and Baby Spinach
Serving Size: 1 (445 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 80.0
- Calories from Fat 20
- Total Fat 2.2 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 1132.5 mg
- Total Carbohydrate 10.3 g
- Dietary Fiber 2.0 g
- Sugars 2.7 g
- Protein 5.7 g