Miso Soup with Shiitake Mushrooms, Silken Tofu & Greens

Method

1. Lightly cook your shiitake mushrooms with a little olive oil until aromatic and slightly reduced in size (around 3 minutes), add white part of spring onions and cook for a further minute
2. Add vegetable stock, soy sauce and bring to the boil. Reduce heat and let simmer slowly for 5 minutes before adding the nori & spinach in the last minute of cooking, stir and let wilt. Add a dash of the sesame oil *** Turn off heat ***
3. Make a slurry by adding 2 ladlefuls of the broth with with the miso to create a runny paste (this will prevent clumps) and stir back into the broth. Carefully add your tofu and let sit for a minute or so to heat through
4. Ladle into bowls, garnish with the reserved green spring onions, and sprinkle those bonito flakes for an extra umami boost... Delicious & Enjoy
5. *** Always reheat slowly and never boil with miso, this will destroy the miso's aroma and beneficial nutrients ***