Ingredients Jump to Instructions ↓

  1. 2 teaspoons sesame oil

  2. 1 small hot chili, such as habanero, thinly sliced, some seeds removed

  3. 2 cloves garlic, minced

  4. 1/3 cup reduced-sodium miso paste

  5. 4 cups water

  6. 1 6-ounce packet enoki or shiitake mushrooms, sliced

  7. 2 cups baby spinach

  8. 6 scallions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large stockpot over medium heat. Add the chili and the garlic. Cook about 1 minute until fragrant. Add the miso paste and cook another 30 seconds until the paste starts to coat the inside of the pot. Add the water, mushrooms, spinach and scallions.


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