Description
This hearty mushroom and miso soup is packed with umami-rich flavors from shiitake mushrooms and miso paste. Quick, nourishing, and perfect for any meal
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons miso paste
- 1 cup chopped spinach
- Optional: Chopped green onions and sesame seeds for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the diced onion and minced garlic until softened, about 3 minutes.
- Add the sliced shiitake mushrooms and cook until golden and tender.
- Pour in the vegetable broth and bring to a gentle simmer.
- Stir in the miso paste until fully dissolved.
- Add the chopped spinach and simmer for 2 minutes until wilted.
- Serve hot, garnished with chopped green onions and sesame seeds if desired.
Notes
- This soup is versatile! Feel free to substitute baby spinach with kale or bok choy for a different twist.
- If you prefer a creamier texture, blend half of the soup and mix it back into the pot.
- For added depth, toss in a small piece of kombu (dried seaweed) while simmering the broth and remove before serving.
- Miso paste is sensitive to heat, so avoid boiling it after adding to preserve its flavor and nutrients.
- To make this soup heartier, add cooked noodles or tofu cubes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 110
- Sugar: 2g
- Sodium: 450mg
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg