Easy| Servings: 4 | Ready In: 35 minutes | Yield: about 8 cups
Shiitake mushrooms bring rich, deep flavor to a classic Asian dashi broth in this healthy miso soup. Black beans add plant-based protein while a touch of spinach adds color and vegetarian nutrition. This spicy-savory broth is a favorite recipe for cold winter nights and fending off any colds and germs.
- 1 (4-6 inch) piece kombu
- 2 inches fresh ginger root
- 2 cups dried shiitake mushrooms
- 1 small Thai red bird chili
- 1 tablespoon Miso paste
- 2 cups water
- 4 scallions
- 1 (5 oz) bag baby spinach (about 2 cups)
- 1 (15-ounce) can black beans
- Tamari, to season
How it’s Done
To make the Shiitake Mushroom Dashi: Wipe the kombu with a damp towel to remove any dust or salt sediment. Peel and slice the ginger. Combine the kombu, ginger, dried mushrooms, red chili, miso, and water in large pot. Cover and bring to a simmer. Simmer for 10 minutes.
Meanwhile, prep other ingredients: separate white roots from green tips of scallions and thinly slice. Drain and rinse black beans.
To finish the Shiitake Mushroom Miso Soup: When the dashi is done, turn off heat. Drain the dashi so you only have a broth. Discard the kombu mixture. Return the broth to low heat.
Add the spinach, beans, and white scallions to the broth. Cover and simmer until the spinach wilts, just 2-3 minutes. Taste to check for seasoning. Add tamari, in place of salt, to season.
Garnish with green scallion and serve
Chef Katie’s Tips:
Dried Mushroom Variety: Dried shiitake mushrooms have a rich, umami flavor, that is so satisfying for a plant-based diet. You can also use other dried mushrooms like oyster and porcini. For a true Ramen noodle bowl, serve this Dashi broth with brown rice noodles, shredded carrots, and bean sprouts.
What is Kombu? Kombu is sea kelp. Like most sea vegetables, it is very high in Iodine. If you have a condition that requires attention to iodine, be mindful of using this ingredient. You can simply omit for this recipe.
More Plant-Based Protein? For more vegan protein, add in diced firm tofu, shelled edamame, or 1 can of adzuki beans. Add any of these at the same time you add the black beans.
White Miso vs. Brown Miso: White miso has the most mild flavor while darker red and brown miso will bring richer, assertive flavor. There is also red miso, which has a little more “funk”. Experiment with different flavors to find what you prefer.
Tamari? Tamari is gluten-free soy sauce. Use it as your “salt” in this recipe. Because it is liquid, it will be easier to season the soup than a granulated salt.
Watch to Learn More:
Serving size: 1/4 of a recipe (about 2 cups).
Calories From Fat (5%) 9.18
% Daily Value
- Total Fat 1.1g 2%
- Saturated Fat 0.24g 1%
- Cholesterol 0mg 0%
- Sodium 342.69mg 14%
- Potassium 778.37mg 22%
- Total Carbohydrates 33.63g 11%
- Fiber 11.85g 47%
- Sugar 3.47g
- Protein 11.45g 23%
- Calcium 29.29mg 3%
- Iron 86.89mg 483%
- Vitamin A 3592.56IU 72%
- Vitamin C 0mg 0%
Shopping and Gear List
- Hikari Organic Miso Paste, White, 17.6 oz
- Hikari Organic Miso Paste, Red, 17.6 oz
- Emerald Cove Silver Grade Pacific Kombu (Dried Seaweed), 1.76 Ounce Bag
- Thai Whole Dried Chile Peppers Very Hot 50g.