Mushroom, Spinach, and Miso Soup

Ingredients

• 1 tbsp vegetable oil
• 1 onion , finely sliced
• 125 g shiitake mushrooms , finely sliced
• 225 g baby spinach leaves
• 4 cups vegetable or chicken stock
• 4 tbsp mugi miso

Steps

1. In a large pan, heat the oil over low heat. Add the onion, and cook until soft, about 15 minutes.
2. Add the mushrooms. Cook for 5 minutes. Stir in the spinach, then add the stock. Continue to stir for 3 minutes.
3. Stir in the miso. Mix well to incorporate, then take off the heat. Do not boil the miso. Serve.