Spinach and Mushroom Miso Soup

Instructions

1. 1

   Cut off the stems of the shiitake mushrooms and thinly slice the caps.

2. 2

   Trim off the very ends of the spinach and chop into 2-inch lengths.

3. 3

   Add water and dashi packets to a medium saucepan. Cover and bring to a boil over medium heat.

4. 4

   Once boiling, shake the dashi packets with chopsticks to release more flavor. Reduce heat to medium-low and cook, covered, for 2-3 minutes. Discard the packets.

5. 5

   Add the shiitake mushrooms to the dashi and bring to a boil. Simmer until tender, about 2-3 minutes.

6. 6

   Add the spinach, stir it into the soup, and heat until it starts to wilt, about 30 seconds. Turn off the heat.

7. 7

   With heat off, add 3 tbsp miso to a ladleful of hot stock. Mix to dissolve completely, then stir into the broth. Taste and add more miso if needed.

8. 8

   Cut the silken tofu into ½-inch cubes and gently add to the soup.

9. 9

   Gently reheat the soup until just hot, but never boil. Serve immediately in individual bowls.