Shiitake Mushroom Miso Soup with Black Beans and Spinach
Shiitake mushrooms bring rich, deep flavor to a classic Asian dashi broth in this healthy plant-based miso soup. Black beans add vegan protein while a touch of spinach adds color and nutrition. This spicy-savory broth is a favorite recipe for cold winter nights and boosting immunity.
Servings: 4
Calories: 151kcal
Ingredients
- 1 4-6 inch piece kombu
- 2 inches fresh ginger root
- 2 cups dried shiitake mushrooms about 30 g
- 1 small Thai red bird chili
- 1 tablespoon Miso paste
- 6 cups water
- 4 scallions
- 1 5 oz bag baby spinach (about 2 1/2 cups)
- 1 15-ounce can black beans
- Tamari or soy sauce optional, to taste
Instructions
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
Notes
Yield: About 8 cups