Busters Recipes

Miso Mushroom Soup

Ingredients

2 dried shiitake mushrooms, rinsed

3 cups cold water

1/2 cup baby spinach leaves

1/2 cup medium-diced silken tofu

2 1/2 tablespoons miso (preferably red or brown)

2 tablespoons thinly sliced green-onion tops

1/2 teaspoon toasted sesame oil

Directions

In a medium saucepan, combine the mushrooms with 3 cups cold water. Bring to a boil over medium heat.

Remove from heat and use a fork or tongs to transfer mushrooms to a cutting board. As soon as the mushrooms are cool enough to handle, trim off and discard the stems and slice the caps very thinly.

Return sliced mushrooms to pan. Bring back to a simmer, then reduce to low. Let mushrooms steep 15 minutes (the water needn't be simmering, but it's fine if it does). If you like their texture, leave the mushrooms in; otherwise, fish them out and discard them.

Bring mushroom broth to a simmer over medium heat. Add spinach and tofu and simmer 1 minute. Remove from heat. In a small bowl, combine miso with 2 tablespoons broth and mix well. Stir thinned miso into soup. Top each serving with 1 tablespoon green onions and 1/4 teaspoon sesame oil.