Mixed Mushroom Miso Soup
Serves 6 to 8
2 tbsp Longo’s 100% Pure Canola Oil
8 oz Longo’s Oyster Mushrooms, sliced
8 oz Longo’s Shiitake Mushrooms, stemmed and sliced
1 pkg (227 g) Longo’s Sliced Cremini Mushrooms
1 large leek, white part only, quartered and sliced
6 cups Longo’s No-Salt Added Chicken Broth or water
1/4 cup white miso paste
2 tbsp sodium-reduced soy sauce
1 tbsp each minced ginger and garlic
4 cups Longo’s Organic Baby Spinach
Enoki mushrooms and sliced green onion
- •Heat oil in Dutch oven over medium-high heat. Add mushrooms and leek; cook, stirring often, for 10 minutes or until browned and mushrooms have released all liquids.
- •Add broth, miso paste, soy sauce, ginger and garlic. Bring to a boil. Reduce heat, cover and simmer for 8 minutes. Stir in spinach and remove from heat.
- •Ladle into bowls and garnish with enoki mushrooms and green onion.
A dash of advice
- Protein 5g
- Fibre 3g
- Fat 3.5g
- Sugar 3g
- Carbs 16g
- Sodium 570mg