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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 quart(s) fat-free, reduced sodium chicken broth |
1 cup(s) water |
1 1/4 ounce(s) dried shiitake mushrooms |
1 1/2 tablespoon(s) miso paste |
1 tablespoon(s) low-sodium soy sauce |
10 ounce(s) mixed fresh mushrooms, such as shiitake, oyster and cremini |
ground black pepper, to taste |
3 to 4 scallions, thinly sliced |
Directions:
1. In a large saucepan, combine broth, water and dried shiitakes. Bring to a boil, then turn off heat, cover pan and let sit 10 minutes.
2. Use a slotted spoon to remove the softened mushrooms from the liquid. Cut off and discard any tough stems, then chop the mushrooms into large chunks.
3. Return the saucepan of broth to medium heat. Whisk in the miso and soy sauce, then add the reconstituted and fresh mushrooms. Bring to a simmer, then cover and let sit 5 minutes.
4. Remove cover and return to a simmer. Season with pepper, then ladle soup into serving bowls. Top each serving with scallions.
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