Miso soup is one of those foods I turn to when my spirits are low, my taste buds jaded, and/or my feet are cold. This is a simple soup to make; it’s best made when you’re ready to eat, as it doesn’t hold well.

Steps

1. In a small pot, combine the dried mushrooms with the water. Bring to a boil, reduce heat to a simmer, then remove mushrooms and slice into strips. Return mushrooms to pot and allow to simmer for 15 minutes. Add the carrots, spinach, and tofu.
2. In a small bowl, whisk together the miso with ¼ cup of the mushroom broth; once the mixture is smooth, return it to the soup pot. Stir until blended, then turn off the heat.
3. Divide the soup between two bowls and garnish each with a tablespoon of green onions and a drizzle (about ¼ teaspoon) of sesame oil.