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Easy Mushroom Miso Soup


I finally bought white miso at Whole Foods this week and have been slowly incorporating it into grain and noodle dishes I’ve been making. Tonight I just wanted a simple meal and since I had my miso, I figured I’d give some sort of modified version of miso soup a try. The finished product, which included a thinly sliced portobello mushroom, baby spinach and tofu was SO GOOD and so incredibly simple to prepare. It’s also really nutritious– filled with protein & vitamins.

I had no plans on blogging this recipe, so the amounts in the recipe are rough estimates, but seriously if you are a fan of miso soup just play around with it and it will be delicious. Yum!

Mushroom Miso Soup with Soba Noodles

  • About half a medium size pot of salted water
  • 1 portobello mushroom cap, very thinly sliced
  • 1-2 Tbsp organic white miso (add more or less depending on amount of water and taste preference)
  • Handful of baby spinach
  • 1-2 Tbsp low sodium soy sauce
  • Splash of rice vinegar
  • Small amount of tofu in small cubes
  • Soba noodles (optional, but makes the soup more filling. I used lotus root soba with buckwheat that I found at Whole Foods)
  • Ginger root, grated on a microplane

1. Bring salted water to boil and add soba noodles.

2. Thinly slice the portobello and cube the tofu.

3. Add the sliced mushroom, tofu, spinach, miso, soy sauce & rice vinegar to the pot of water and noodles. Reduce the heat and let everything simmer together for a few minutes (until the mushrooms are tender and the spinach is wilted), stirring regularly.

3. Taste the broth and add more miso or soy sauce if desired.

4. Grate in the ginger root to taste, stir and let simmer a few more minutes.

5. Serve and enjoy!

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