Shitake & Miso Broth



1 1/2 cups sliced shitake mushrooms, stems removed
2 scallions, thinly sliced
1 tablespoon red miso
Mung bean, soba or rice noodles
6-8 cups of vegetable broth
1 cup baby spinach


Bring the broth to a light simmer and add the miso. Whisk until incorporated, do not boil or the miso will lose its nutritional properties. Add the scallions and mushrooms and cook until tender. Next add your choice of noodles and fully cook. Lastly, take the broth off the heat and add the spinach, let sit until just wilted.

Ladle into bowls and enjoy while hot.


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