This shiitake and spinach miso soup is delicate, yet filling enough to serve as a complete meal! Add cubed tofu or a poached egg to make it a meal – or even shredded chicken or edamame.
8ouncesshiitake mushroomsstems discarded and caps sliced
1tablespoon (15 mL)extra virgin olive oil
⅓cupfinely chopped scallions3-4 scallions roughly
5cups (1.25 L)water
3tablespoonswhite miso pastesee notes
2cups (2 oz)roughly packed baby spinach
1tablespoontamari or soy sauceplus more to taste
½teaspoontoasted sesame oilplus more for drizzling
¼teaspoondried red pepper flakes
Prepare the mushrooms by remove the stems and cleaning with a damp cloth or paper towel. Then slice the mushrooms.
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.
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.
Tips for Success:
Add a poached egg or tofu cubes to make this soup more substantial and hearty.
To make gluten free: Use 100% buckwheat soba or brown rice noodles.
Miso paste can be found in the refrigerated section of your grocery store, usually alongside tofu and other Asian ingredients. It comes in three different varieties: white, yellow, and red miso.
White miso is the most delicate, as it is fermented for less time and red miso is the strongest and saltiest miso paste available, as it is fermented for the longest time. Yellow and red miso will work in this soup (white is more ideal, but yellow/red is still OK – I actually used red because I had it on hand!), but you will want to reduce the quantity and adjust by taste to ensure you don’t overwhelm the rest of the soup’s ingredients.