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.