Japanese Spinach Miso soup
Delicious miso enriched brothy soup, a complex flavour with minimal effort
500ml dashi (Japanese stock) or good-quality fish stock
Dried nori or wakame seaweed
1 tbsp white miso
1 tbsp dark miso
1 tbsp mirin
4 spring onions, finely sliced
1 pack Super Living Japanese Spinach, cut fresh at home
100g shitaki Mushooms, sliced
150g cooked urdo noodles
Red chilli, finely sliced
1. Quickly saute the mushroom until just cooked through and set aside.
2. Place the dashi stock in a large saucepan and bring it up to simmering point. Turn the heat to low then add the seaweed and simmer gently for 5 minutes.
3. Stir in the miso and mirin, making sure it's fully dissolved. Be careful not to boil the miso because it changes the flavour.
4. Add the spring onion, mushrooms, Japanese Spinach and noodles then gently heat through and serve, sprinkled with finely sliced chilli.