Miso Mushroom Soup - cooking recipe

Ingredients

2 dried shiitake mushrooms
1/2 cup fresh spinach leaves
1/2 cup medium silken tofu
3 cups cold water
2 1/2 tablespoons dark miso (red or brown)
2 tablespoons scallion tops, sliced
1/2 teaspoon toasted sesame oil

Preparation

combine water and mushrooms in a saucepan, bring to a boil.
remove from heat, remove mushrooms.
cut off stems, discard, slice caps thinly.
return to water, bring back to simmer and cook 15-20 minutes.
add spinach and tofu, simmer for 1-2 minutes.
remove from heat.
in a small bowl combine miso with 2 tbsp of broth and mix well.
stir into soup.
sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.