Shiitake and Spinach Miso Soup

Looking for a warm and comforting dish? This Shiitake and Spinach Miso Soup is the perfect choice! It's packed with flavor and good for you. This soup is not just filling; it’s also simple to prepare, making it a great addition to your weeknight dinners or weekend meals.

Why Make This Recipe

This recipe is a fantastic way to incorporate more vegetables and healthy ingredients into your diet. The shiitake mushrooms provide a rich, earthy flavor, while spinach adds freshness and nutrients. Plus, it's quick to make and can warm you up on a chilly day. You can enjoy this miso soup on its own or pair it with a light salad for a complete meal!

Shiitake and Spinach Miso Soup Recipe

Ingredients:

• 8 ounces shiitake mushrooms (stems discarded and caps sliced)
• 1 Tb extra virgin olive oil
• 1/3 cup minced scallions (about 3 or 4, truth is I lost count)
• 2 garlic cloves (minced)
• 2 teaspoons grated ginger
• 5 cups water
• 3 tablespoons any white miso paste
• 4 ounces soba noodles
• 2 cups baby spinach, lightly packed
• 1 tablespoon tamari or soy sauce (more to taste)
• 1/2 teaspoon toasted sesame oil, more for drizzling
• 1 tablespoon rice vinegar
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt

Directions:

1. Remove mushroom stems and wipe caps clean using a damp cloth or paper towel. Then slice the mushrooms.
2. Add the olive oil to a large saucepan and heat over medium. Throw in the mushrooms and a few generous pinches of salt Stir and allow mushrooms to cook (mushrooms will release water as they cook) until soft, about minutes. Stir only occasionally.
3. Throw the scallion whites, garlic and ginger into with mushrooms. Cook for 1 more minute.
4. Add the waterly simmer Ladle a little hot water into the bowl, stir to combine everything dissolved. Put this back in soup pot. Turn it low heat and let it cook for 15 min.
5. Heat a pot of water to boiling in another (large) pot. Prepare the soba using package instructions. (Cook them al dente, because they will be added to the hot soup later) Cook the noodles and add to soup pot.
6. Take out the spinach and cooked wild rice in a separate bowl, then place it back into soup pot Add tamari ( or soy no matter what you acquire on hand), toasted sesame oil ,rice vinegar and red pepper flakes. Cook until spinach wilts. Date tamari, season to taste (extra may be needed) and drizzle with extra sesame oil on serving.