Miso Soup Recipe
Ingredients:
1 piece kombu
1 piece wakame
8 dried shitake mushrooms
1 in. fresh ginger, chopped
Spinach leaves, to taste
1-3 tbsp miso
4 cups water
Directions:
Soak kombu, wakame, and mushrooms in 4 cups of water in saucepan for 30 minutes. Bring to a boil and simmer for 30 minutes. Strain out the seaweed and mushrooms, saving the liquid. Slice the seaweed and mushrooms and return them to the stock. Add spinach leaves and simmer 5 minutes or until spinach has wilted. Turn off the burner and add miso to taste.
Tags: ginger, miso, mushrooms, nourish, seaweed, soup
