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Miso Soup

(recipe, Carrie Floyd)

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Miso soup is one of those foods I turn to when my spirits are low, my taste buds jaded, and/or my feet are cold. This is a simple soup to make; it's best made when you're ready to eat, as it doesn't hold well.


    1. 2 dried shiitake mushrooms, rinsed
    2. 3 cups water
    3. 1 carrot, peeled and cut into matchsticks
    4. ½ cup baby spinach
    5. ½ cup firm or soft tofu, cut into small cubes
    6. 2½ Tbsp. red or brown miso
    1. 2 Tbsp. sliced green onions
    2. ½ tsp. toasted sesame oil


    1. In a small pot, combine the dried mushrooms with the water. Bring to a boil, reduce heat to a simmer, then remove mushrooms and slice into strips. Return mushrooms to pot and allow to simmer for 15 minutes. Add the carrots, spinach, and tofu.
    2. In a small bowl, whisk together the miso with ¼ cup of the mushroom broth; once the mixture is smooth, return it to the soup pot. Stir until blended, then turn off the heat.
    3. Divide the soup between two bowls and garnish each with a tablespoon of green onions and a drizzle (about ¼ teaspoon) of sesame oil.