Miso Soup

Serves 2 (makes about 2 1/2 cups)

•1 (15-oz) can chicken broth
•1/2 cup water
•2 TBSP shire miso (white fermented-soybean paste)*
•4 shiitake mushrooms, stems discarded and caps thinly thinly sliced
•6 snow peas, thinly sliced diagonally
•1/4 firm tofu, cut into 1/2-inch cubes
•1/4 cup baby spinach, coarse stems discarded
•1 TBSP soy sauce
•1 TBSP sake
•1/2 tsp rice vinegar

*available at health food stores and Asian markets

Simmer broth, water, miso, and shiitakes, stirring to dissolve miso, until mushrooms are tender, about 3 minutes. Stir in peas, tofu, and spinach and simmer 1 minute. Stir in soy sauce, sake, and vinegar and bring to a boil. Remove from heat and serve immediately.

Miso Soup

Courtesy Gourment Everyday
Random House, Inc.