Mushroom and Miso Soup

By luvs2cook

Ingredients

• 1 quart fat-free, reduced-sodium chicken broth
• 1 cup water
• 1 1/4 ounces dried shitake mushrooms
• 1 1/2 tablespoons miso paste
• 1 tablespoon low-sodium soy sauce
• 10 ounces mixed fresh mushrooms
• ground black pepper to taste
• 3-4 scallions, thinly sliced

Details

Servings 4

Preparation

Step 1

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

2. 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.

3. Return the saucepan of broth to medium heat. Whisk in the miso and soy sauce, then add both the reconstituted and fresh mushrooms. Bring to a simmer, then cover the pot and let sit for 5 minutes.

4. Remove the cover and bring the soup back to a simmer. Season with pepper, ladle into bowls and top with scallions.