Miso Mushroom and Spinach Soup

Serves: 6

Edit

Update

Cancel

Total Time: 26

Prep Time: 8

Cook Time: 18

• 1 tablespoon(s) vegetable oil
• 1 medium onion, halved and finely sliced
• 120 gram(s) packet shiitake mushrooms, finely sliced
• 225 gram(s) bag baby spinach leaves, washed and ready to use
• 4  x 284ml cartons of fresh fish stock
• 4 tablespoon(s) mugi miso (fermented soya beans)

Method

1. Heat the oil in a large pan and gently sauté the onion for 15min. Add the shiitake mushrooms and cook for 5min, then stir in the spinach and the fish stock. Heat for 3min, then stir in the mugi miso - don't boil the soup any more as miso is a live culture. Spoon into six bowls and serve. 60cals, 3g fat (of which trace saturates), 6g carbs, no added sugar per serving These recipes are not tailored to individuals' specific dietary or health requirements. Always consult your GP for information and advice on your food allergy or likely reaction to any ingredients or recipes.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!