Miso Soup with Shiitake Mushrooms and Vegetables

  • 5 cups water
  • 2 tsp peanut oil
  • 6 medium-large shiitake mushrooms
  • ½ cup chopped scallions
  • ¼ cup finely diced carrots
  • 2 cups chopped bok choy
  • 1 cup diced daikon radish
  • 2 handfuls baby spinach
  • 1 tsp grated fresh ginger
  • 1 Tbsp tamari
  • 3 Tbsp miso paste, more to taste

A vegetarian classic.

Bring water to a boil in a kettle and set aside. Heat  oil in a medium soup pot and add mushrooms, scallions, carrot, bok choy, daikon and ginger.  Stir fry for 1-2 minutes until vegetables are softened. Add tamari, stir and cook for another minute, then add the hot water. Bring to a boil and gently simmer a couple of minutes to combine flavors. Add spinach. Reduce heat to low and place about ¼ cup of the soup in a small bowl and mix with the miso paste. Add this back to the soup pot, stir to combine and heat through. Do not allow soup to boil after the miso is added.