Shiitake and Spinach Miso Soup

🧂 Ingredients

• 8 ounces shiitake mushrooms

  stems discarded and caps sliced
• 1 tablespoon (15 mL) extra virgin olive oil
• ⅓ cup finely chopped scallions

  3-4 scallions roughly
• 2 garlic cloves

  minced
• 2 teaspoons grated ginger
• 5 cups (1.25 L) water
• 3 tablespoons white miso paste

  see notes
• 4 ounces soba noodles
• 2 cups (2 oz) roughly packed baby spinach
• 1 tablespoon tamari or soy sauce

  plus more to taste
• ½ teaspoon toasted sesame oil

  plus more for drizzling
• 1 tablespoon rice vinegar
• ¼ teaspoon dried red pepper flakes
• kosher salt

Instructions

• 1 Prepare the mushrooms by remove the stems and cleaning with a damp cloth or
  paper towel. Then slice the mushrooms.
• 2 Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and a
  few pinches of salt and stir. Let the mushrooms cook until soft, about 5
  minutes, stirring only occasionally. Add the scallions, garlic, and ginger, and
  cook 1 more minute. Add the water and bring to a low simmer. Scoop some of the
  simmer water into a small bowl and add the miso paste, stirring until it
  dissolves, then add it back into the soup pot. Simmer over low heat for 15
  minutes.
• 3 Bring a medium pot of water to a boil. Prepare the noodles according to the
  instructions on the package (*I prefer to cook them fairly al dente, because
  they will be going into the hot soup). Drain the noodles and add them to the
  soup pot, followed by the spinach, tamari (or soy sauce, if using), sesame oil,
  rice vinegar, and red pepper flakes. Stir until the spinach is wilted. Season to
  taste with tamarin and a drizzle of toasted sesame oil.

Nutrition Info