Ikiagi Mushroom Miso Soup Recipe

Although I am a diehard hygge lover, the Japanese concept of Ikiagi has come to light this year and it has some really great fundamental ideas.

Essentially, Ikiagi is about finding your passions in life and enjoying every thing you do. It's about having a personal purpose and striving to find what it is that gets you up in the morning.

Anyway, this is a really simple mushroom miso soup recipe to warm up these frosty winter days:

READY IN:

35mins

SERVES:

2

INGREDIENTS

• 2 dried shiitake mushrooms

• 1⁄2 cup fresh spinach leaves

• 1⁄2 cup medium silken tofu

• 3 cups cold water

• 2 1⁄2 tablespoons dark miso paste (red or brown)

• 2 tablespoons spring onions, sliced

• 1⁄2 teaspoon toasted sesame oil

DIRECTIONS

1. Combine water and mushrooms in a saucepan, bring to a boil.

2. Remove from heat, remove mushrooms.

3. Cut off stems, discard, slice caps thinly.

4. Return to water, bring back to simmer and cook 15-20 minutes.

5. Add spinach and tofu, simmer for 1-2 minutes.

6. Remove from heat.

7. In a small bowl combine miso paste with 2 tbsp of broth and mix well.

8. Stir into soup.

9. Sprinkle each serving with sliced spring onions and 1/4 tsp of sesame oil.

Enjoy!