SHIITAKE & SPINACH MISO SOUP

INGREDIENTS

3 cups (750 mL) shiitake mushrooms

1 tablespoon (15 mL) extra-virgin olive oil

⅓ cup (75 mL) scallions, finely chopped

2 garlic cloves, minced

2 teaspoons (10 mL) grated ginger

5 cups (1.25 L) water

3 tablespoons (45 mL) white miso paste

4 ounces (115 g) soba noodles or somen or capellini pasta

2 cups (500 mL) packed baby spinach

1 tablespoon (15 mL) tamari, plus more to taste

½ teaspoon (2 mL) toasted sesame oil, plus more for drizzling

1 tablespoon (15 mL) rice vinegar

¼ teaspoon (1 mL) red pepper flakes

Sea salt

DIRECTIONS

Prepare the mushrooms by removing 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 simmering 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. Drain the noodles and add them to the soup pot, followed by the spinach, tamari, sesame oil, rice vinegar, and red pepper flakes. Stir until the spinach is wilted. Season to taste with tamari and a drizzle of toasted sesame oil.

Add a poached egg or tofu cubes to make a meal.

SERVES: 4AS A SIDE OR STARTER

VEGAN

GLUTEN-FREE: Use 100% buckwheat soba or brown rice noodles.