MISO-SHIITAKE SOUP

Ingredients

• Water

  Plain, clean water

  7 cup or 1.66kg

• Carrots

  Raw

  227g

• Seaweed

  Spirulina, dried

  2 tbsp or 14g

• Tofu

  Raw, firm, prepared with calcium sulfate

  8 oz or 227g

• Mushrooms

  Shiitake, raw

  142g

• Cabbage

  Savoy, raw

  4 cup, shredded or 280g

• Ginger

  Spices, ground

  100g

• Soy sauce

  Regular sodium, Shoyu

  3 tsp or 16g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Spinach

  Cooked, boiled, drained, without salt

  4 oz or 113g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Hot Chili Oil

  Roland

  ⅛ fl.oz or 20g

• White Miso Paste

  Wegmans

  6 tbsp or 102g

Directions

1. DIRECTIONS 01 In a medium Dutch oven *over medium, combine the water, carrots and wakame. Bring to a simmer and cook for 5 minutes. Add the tofu and mushrooms, then return to a simmer. Add the cabbage, then return to a simmer. 02 Place the miso in a 2-cup liquid measuring cup. Ladle out a bit of the cooking water and add to the miso, stirring until smooth. Pour the miso mixture back into the soup, then stir well. 03 As the soup returns to a simmer, stir in the ginger, soy sauce and sesame oil. Once the soup reaches a simmer, remove it from the heat and stir in the spinach and scallions. When the spinach is wilted, ladle into serving bowls. Serve with soy sauce, sesame oil and chili oil, if using.