MIXED MUSHROOM MISO SOUP
RECIPE TYPE
Soup
SERVES
Serves 6 to 8
Prep time: 10 min
Total time: 30 min
Ingredients
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
Directions
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
NUTRITIONAL INFORMATION
Protein 5g | Fibre 3g |
Fat 3.5g | Sugar 3g |
Carbs 16g | Sodium 570mg |
