Boil water in a pot and add the kombu seaweed, cook for 10 minutes or until softened, remove from the water and set aside. Cook the shiitake mushrooms for 5 minutes and remove from the pot. Add the tofu and cook for 2 minutes, leaving it in the pot with the water on low heat.
Cut the mushrooms into thin slices and set aside.
Heat sesame oil in a pan and fry the green onion, mushrooms, and ginger. Cook for 5 minutes and set aside.
For assembling the miso soup: Place a tablespoon of miso paste in a bowl and then add the hot broth prepared earlier with a bit of tofu. Add the green onions, shiitake mushrooms, mushrooms, spinach, and garnish with parsley leaves and ginger slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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