Miso Mushroom Soup

Miso Mushroom Soup
Photo by Scott Phillips


  • 2 dried shiitake mushrooms, rinsed
  • ½ tsp. toasted sesame oil
  • ½ cup medium diced silken tofu
  • 2-½ Tbs. miso (preferably red or brown)
  • 2 Tbs. thinly sliced scallion greens
  • ½ cup baby spinach leaves

In a medium saucepan, combine the mushrooms with 3 cups cold water. Bring to a boil over medium heat. Remove from the heat and use a fork or tongs to transfer the 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 ve...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network