Miso soup with mushrooms
|60 ml||miso paste|
|1||spring onions — chopped|
|1||shiitake mushrooms, sliced|
|1||green beans — packet, finely sliced|
|40 g||baby spinach|
|10 ml||sesame oil|
|60 ml||soy sauce — light|
|6 cup||stock — vegetable|
Whisk miso paste, sesame oil and soy sauce together until smooth.
Add stock to the paste mixture and bring to the boil.
Toss in the spring onions, mushrooms and green beans and simmer until just tender.
Add spinach and allow it to wilt before serving.