Spinach & Mushroom Miso Soup
Steps
- Slice 4 shiitake mushrooms, discarding the stems. Chop 60g of spinach. Cut 130g of silken tofu into ½in / 1cm cubes.
- Bring 3 cups of water and 2 dashi sachets to a boil, covered. Use the package's dosage if different. Simmer for 2-3 minutes, then remove the sachets.
- Add the mushrooms and simmer for 2-3 minutes. Add the spinach; cook for 30 seconds, until wilted. Turn off the heat.
- Dissolve 3 tablespoons of miso paste in a ladleful of hot broth, then stir it back in. Add the tofu and gently warm through without boiling.
