Miso Soup with Shiitake Mushrooms and Tofu

Preparation

• 1
  Soak the shiitake mushrooms in a pot with 1.2 liters of water for 2-3 hours. Afterwards, simmer the mushrooms in the water for 10 minutes, half-covered.
• 2
  Wash the spinach and cut the spring onions into rings.
• 3
  In a bowl, mix miso, mirin, and 4 tbsp of the mushroom broth.
• 4
  Cut the tofu into cubes and add to the mushroom broth. Briefly heat the broth, add spinach, and let it steep for 1 minute over low heat. Season with salt if necessary.
• 5
  Pour the soup into bowls and garnish with spring onions.