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I cleaned out my fridge today.  That felt so good.  Sometimes, if I don't pay attention, the fridge can quickly turn into a white hole. Scary. I still have some nice Chinese Napa Cabbage and spinach left over from the Nabe dinner. Just a few leaves in the soup and you feel so healthy.  I seaoned the soup with barley mugi miso. This miso soup was light and comforting. You can also add tofu or wakame seaweed into the soup for extra flavor..

RECIPE

MISO SOUP WITH WITH CHINESE  NAPA CABBAGE AND SPINACH

Serves 4

3 1/2 cups Dashi (see BASICS for Dashi broth recipe) or Dried Maitake Mushroom Broth (Here is the link to the vegan recipe)

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1 large leaf of Chinese, Napa Cabbage, washed, and sliced 1/4 inch thick

3 leaves of Spinach, washed, ends trimmed and sliced 1/4 inch thick

2 green onions, sliced thinly

Bring the Dashi to a boil in a medium saucepan, then reduce the heat to maintain a simmer.

Add the Chinese Napa Cabbage let it simmer for a a minute.

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

Add the spinach. Simmer  for 1 minute. Turn off heat.

Pour the soup into individual bowls.

Sprinkle each bowl with chopped green onion. Serve immediately.