Miso Mushroom Soup

Miso Mushroom Soup
Photo by Scott Phillips


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


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