Mushroom and miso soup

By MammaB

Ingredients

• 1 quart fat-free recuded sodium chicken broth
• 1 cup water
• 1 1/4 ounces dried shiitake mushrooms
• 1 1/2 Tablespoons miso paste
• 1 Tablespoon low-sodium soy sauce
• 10 ounces mixed fresh mushrooms, such as shiitake, oyster, and cremini
• Ground black epper to taste
• 3 to 4 scallions, thinly sliced

Details

Servings 4

Preparation

Step 1

In a large saucepan, combine chicken broth, water and dried shiitakes. Bring to a boil, then immediately turn off, cover the pan and let sit for 10 minutes to reconstitute the mushrooms.

Use a slotted spoon to remove the softened mushrooms from the liquid. Cut off and discard any tough stems, then chop the mushrooms into large chunks.
Return the saucepan of broth to medium heat. Whisk in the miso an dsoy sauce, then add both the reconstituted and fresh mushrooms. Bring to a simmer, cover the post and let sit for 5 minutes.

Remove the cover and bring the soup back to a simmer. Season with pepper, then ladle soup into serving bowls. Top each serving with scallions.