From the video “Maximum Nutrition: Transitioning Toward a Plant-Based Diet” With Michael Greger, M.D. (www.veganMD.org)

2 c. water
1 c. shiitake mushrooms, dried
1 c. chopped spinach
Drop of sesame oil (optional)
4 tsp. unpasteurized miso paste

In medium saucepan, bring water, mushrooms, spinach and sesame oil to a boil over medium heat. Remove from heat. Skim off some hot water and put it in a separate bowl. Add miso (2 tsp. per cup of water in recipe), whisk, then add back to soup. Serve immediately.

Other options: Add cubed tofu with the mushrooms. Add cooked barley with the miso. Add vegan Parmesan cheese and/or Asian chili sauce for extra flavor with the miso.

Notes: Dried shiitake mushrooms are cheaper at Asian markets, good source of zinc, concentrated source of Vitamin D, decreases cholesterol and boosts immune system. With miso, lighter colors are sweeter, less salty and more mellow in flavor.