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Miso, Shiitake Mushroom and Kimchi Soup
Though it’s made with just a handful of staple Asian ingredients, this soup is a satisfying flavor bomb because miso, kimchi and dried shiitake mushrooms all pack tons of umami. Be sure to use low-sodium broth, as miso can be quite salty. If you like, you can make the soup more substantial by stirring in cooked shredded chicken near the end of simmering. Serve with steamed rice.
4
Servings
45 minutes
20 minutes active
Ingredients
-
1
ounce (12 to 14 medium) dried shiitake mushrooms
-
2
cups boiling water
Directions
-
01In a small bowl, combine the mushrooms and boiling water. Cover and let stand until the mushrooms are fully hydrated, 20 to 30 minutes. Remove the mushrooms; reserve the water. Trim off and discard the mushroom stems and thinly slice the caps.
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