Miso Soup

The original recipe was a gift from a coworker and inspired my first experiments with miso paste!  I'd had no idea there were so many kinds of miso.  It is now my goal to taste them all.



Ingredients:

• Sesame oil
• Onion, diced
• Garlic, minced
• Mushrooms (chopped or sliced to bite-size, if needed)
• Ginger, minced
• Rice Vinegar
• Water and/or Broth
• Tofu, cubed
• Green Onions, diced
• Spinach, stems removed
• Miso paste

Directions:

1. In a pot over medium heat, saute onions in sesame oil until translucent and golden.
2. Add garlic and mushrooms. Saute for about a minute more.
3. Add ginger, rice vinegar, and water/broth.  Bring to a boil and simmer 10 minutes.
4. Add tofu, green onions, and spinach.  Simmer 5 minutes.
5. Scoop miso paste into a cup and add water/broth from the pot.  Stir until well combined, then pour back into the pot.
6. Serve immediately.

Variations: carrots, kale, seaweed, broccoli, etc.