Miso Mushroom Soup

from fine cooking, this is really quick and simple to make. this can easily be doubled or tripled. if you don't like tofu then omit it- you can add cooked beef, chicken- use your imagination.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 2  dried shiitake mushrooms
• 1⁄2 cup fresh spinach leaves
• 1⁄2 cup  medium silken tofu
• 3  cups cold water
• 2 1⁄2 tablespoons  dark miso (red or brown)
• 2  tablespoons scallion tops, sliced
• 1⁄2 teaspoon  toasted sesame oil

Directions

1. combine water and mushrooms in a saucepan, bring to a boil.
2. remove from heat, remove mushrooms.
3. cut off stems, discard, slice caps thinly.
4. return to water, bring back to simmer and cook 15-20 minutes.
5. add spinach and tofu, simmer for 1-2 minutes.
6. remove from heat.
7. in a small bowl combine miso with 2 tbsp of broth and mix well.
8. stir into soup.
9. sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.