This soup is concurrently comforting, contemporary and nasal-clearing — pretty much as good for sick days as for these crisp days of spring. The secret’s a spicy bright-green slurry made by mixing a bunch of uncooked spinach, miso, lime juice, contemporary chiles and ginger. As a result of it’s poured into the soup pot of tender lentils and rice proper on the finish, its colour and taste stays vibrant. For pops of savory nuttiness, high your bowls with slivers of shiitake mushrooms which have been browned in sesame oil. They make this soup particularly satisfying, however you possibly can additionally high bowls with stir-fried or roasted greens like asparagus and winter squash.
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