Today’s miso soup features mushrooms, spinach, and melting cheese. Miso and cheese are surprisingly good together since both are fermented foods. The umami flavors from the ingredients enhance each other, allowing you to achieve a rich and deep taste with little effort. Mushrooms and spinach add even more flavor and nutrition. This creamy miso soup is perfect with toast in the morning or sandwiches for lunch. It’s super quick to make and delicious! I hope you give it a try.
Miso Soup with Melting Cheese
Creamy miso soup with mushrooms, baby spinach, and melting cheese
Equipment
- 1 Yukihira pot or any medium pot
Ingredients
- 8 mushrooms
- 2 cup water
- 2 cup milk
- 2 cups baby spinach
- 3 Tbsp miso paste
- 1/2 cup melting cheese, shredded (havarti, gruyere, or mozzarella)
Instructions
- Thinly slice the mushrooms and place them in a pot with water. Cook over medium heat, covered, for 2 minutes.
- Add milk and spinach, then lower the heat to medium-low. When the spinach has wilted, dissolve the miso paste in the soup. Sprinkle cheese over the top and serve immediately.
