Miso Soup with Tofu, Shiitake and Spinach

Steps

1. 1

   Bring the water and shiitake to a simmer in a medium saucepan and cook gently until the mushrooms are tender and the water tastes lightly of mushroom, about 5 minutes.

2. 2

   Reduce the heat to low so the liquid is just steaming. Put the miso in a small bowl, whisk in about 1/2 cup of the hot liquid until smooth, then stir it back into the pot.

3. 3

   Add the tofu and spinach and heat until the spinach wilts and the tofu is warmed through, about 2 minutes. Keep the soup below a boil once the miso is in, which dulls its flavor.

4. 4

   Taste and whisk in a little more miso if you want it saltier. Serve topped with the green onions.