Miso soup with shitakes

Print

With ImageWithout Image

Miso soup with shitakes

Yield 4

Author Arlene Jacobs

Ingredients

Base

• 8 dried shitake mushrooms
• ¼ cup plus 1 tbsp. Japanese mirin
• ¼ cup chopped scallions, reserve green parts for garnish
• 1 tbsp. plus 1 tsp. finely chopped garlic
• 1 tbsp. finely chopped ginger
• ½ cup light miso

Additions

• ¾ cup shredded carrot (use mandoline or box grater)
• 2 cups packed baby spinach
• 3 ozs. dried bean thread (cellophane) noodles
• ¼ tsp sesame oil

Instructions

1. In a small bowl, cover the shitakes with 1 cup boiling water. Let it sit for 20 minutes to rehydrate. Remove mushrooms and reserve liquid. Cut off any remaining tough stems and slice the mushrooms in 1/8” pieces. Add to a small pot with the mushroom liquid and the ¼ cup of the mirin. Reserve 1 tablespoon mirin. Bring to a simmer, add the scallions, ginger and garlic and simmer for about 30 minutes until mushrooms are tender and the liquid has reduced to a syrup.
2. Add to a 4-qt. saucepan with the miso and 6 cups water and bring it to a simmer, stirring occasionally. Cook for 5 minutes, add the spinach and carrots and simmer for 3 minutes more. Add the noodles and cook about 3 minutes to heat through. Do not allow the miso soup to boil, but keep it at a gentle simmer.
3. Add the sesame oil and the 1 tbsp. reserved mirin. Garnish with the sliced scallion greens.

Notes

Substitutions:  Replace spinach with any greens such as kale, Swiss chard, cabbage, etc.  Add any other vegetables of choice.  Make with brown rice, other grains or udon noodles.  Add extra peppers or hot sauce.

www.jennyedenberk.com/plant-based-recipes/miso-soup-with-shitakes

Jenny Eden Coaching //All rights reserved