Miso Soup With Tofu and Baby Spinach

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

1. Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
2. Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
3. Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
4. Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
5. Taste, adjust the seasonings if needed, and serve hot.