Mushroom Miso Soup Recipe

By johnwhorfin

Ingredients

• 7 cups cold water (1.7 l)
• 1/2 pound carrots (2 to 3 medium), peeled, halved lengthwise and cut crosswise into 1/2-inch (12-mm) pieces (227 g)
• 2 tablespoons dried wakame seaweed (7 g)
• 8 ounces soft (not silken) tofu, drained and cut into 1/2-inch (12-mm) cubes (227 g)
• 5 ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced (142 g)
• 4 cups chopped napa cabbage (about 8 ounces or 227 g)
• 6 tablespoons white miso paste (100 g)
• one 1-inch (2.5-cm) chunk fresh ginger , peeled and grated (about 1 tablespoon)
• 3 teaspoons soy sauce, plus more for serving (15 ml)
• 2 teaspoons toasted sesame oil, plus more for serving (10 ml)
• 4 cups baby spinach (about 4 ounces or 113 g)
• 6 scallions, trimmed and cut into 1-inch (2.5 cm) lengths
• Hot chili oil, for serving (optional)

Details

Preparation time 40mins
Cooking time 70mins
Adapted from leitesculinaria.com

Preparation

Step 1

1. In a 5-quart (4.7 l) Dutch oven or pot set over medium heat, combine the water, carrots, and wakame. Bring to a simmer and cook for 5 minutes.

2. Gently stir in the tofu and mushrooms, then let it return to a simmer, about 3 minutes. Add the cabbage and return to a simmer, about 3 minutes more.
3. Meanwhile, place the miso in a 2-cup liquid measuring cup. Ladle a bit of the cooking water from the pot, add it to the miso, and stir until smooth. Pour the miso mixture back into the soup and then stir well.

4. As the soup returns to a simmer, stir in the ginger, soy sauce, and sesame oil. Remove it from the heat and stir in the spinach and scallions. Let the soup rest while the spinach wilts, 1 to 2 minutes. Ladle the soup into bowls and serve with soy sauce, sesame oil, and chili oil on the side for individuals to add to their bowl if they desire.