Recipe information
Yield
6 Servings
Ingredients
1
2-inch piece fresh ginger, peeled
7
tablespoons white miso (fermented soybean paste)
6
large shiitake mushrooms, stemmed, thinly sliced (about 4 cups)
2
green onions, thinly sliced
¾
teaspoon tamari soy sauce
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Preparation
Step 1
Using a Microplane or the coarse holes of a box grater, finely grate ginger. Wrap gratings in cheesecloth and squeeze juice through cheesecloth, yielding 1½ tsp. ginger juice. Set aside.
Step 2
Whisk white miso and 6 cups water in a medium saucepan over medium heat to combine. Add mushrooms and green onions and bring to a simmer (do not boil).
Step 3
Add soy sauce and reserved ginger juice and cook, stirring constantly, about 30 seconds. Divide soup among bowls and serve.