Miso-Shitake Soup with Napa Cabbage
7 cups water
1/2 lbs. carrots (2-3 medium), peeled, halved lengthwise and cut crosswise into 1/2 in. pieces.
2 T dried wakame seaweed
8 oz soft tofu, drained and cut into 1/2 in. cubes
5 oz fresh shitake mushrooms, stems discarded, caps thinly sliced
4 cups chopped napa cabbage (1/2 small head)
3 1/2 oz white miso paste (6 T)
1 in chunk fresh ginger, peeled and grated
3 tsp soy sauce
2 tsp toasted sesame oil
4 oz baby spinach (about 4 cups)
6 scallions, trimmed and cut into 1 in lengths
In a medium Dutch Oven, over medium heat, combine the water, carrots, and wakame. Bring to a simmer and cook for 5 minutes. Add the tofu and mushrooms then return to a simmer. Add the cabbage, then return to a simmer.
Place the miso in a 2-cup liquid measuring cup. Laled out a bit of the cooking water and add to the miso, stirring until smooth. Pour the mixture back into the soup and stir.
As the soup returns to a simmer, stir in the ginger, soy sauce, and sesame oil. Once the soup reaches a simmer, take off the heat and stir in the spinach and scallions. When the spinach is wilted, ladle into bowls and serve with a side of soy sauce.
(Source: Milk Street)