Top | Soups
(recipe, Carrie Floyd)
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.
- 2 dried shiitake mushrooms, rinsed
- 3 cups water
- 1 carrot, peeled and cut into matchsticks
- ½ cup baby spinach
- ½ cup firm or soft tofu, cut into small cubes
- 2½ Tbsp. red or brown miso
- 2 Tbsp. sliced green onions
- ½ tsp. toasted sesame oil
- 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.
- 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.
- Divide the soup between two bowls and garnish each with a tablespoon of green onions and a drizzle (about ¼ teaspoon) of sesame oil.