Spinach and Mushroom Miso Soup

Ingredients

• 4 shiitake mushrooms (3 oz, 85 g)
• 1 small bunch fresh spinach (2 oz, 60 g)
• 3 cups water
• 2 dashi packets (or homemade dashi or instant dashi powder)
• 3-4 tbsp miso (any type, to taste)
• ¼ block soft/silken tofu (4.5 oz, 130 g)

Instructions

1. Cut off the stems of the shiitake mushrooms and thinly slice the caps.
2. Trim off the very ends of the spinach and chop into 2-inch lengths.
3. Add water and dashi packets to a medium saucepan. Cover and bring to a boil over medium heat.
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. Add the shiitake mushrooms to the dashi and bring to a boil. Simmer until tender, about 2-3 minutes.
6. Add the spinach, stir it into the soup, and heat until it starts to wilt, about 30 seconds. Turn off the heat.
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. Cut the silken tofu into ½-inch cubes and gently add to the soup.
9. Gently reheat the soup until just hot, but never boil. Serve immediately in individual bowls.