Black Bean and Shiitake Soup

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

4 cups low-sodium mushroom or vegetable stock or broth

subheading: 1 4- to 6-inch piece kombu (a dried sea vegetable):

1 tablespoon minced fresh ginger

1 tablespoon miso

1 tablespoon low-sodium soy sauce

3 cups sliced fresh or rehydrated shiitake mushrooms (about 8 ounces), stems removed

4 green onions, sliced

¾ cup sliced celery

1 4- to 5-ounce package baby spinach leaves

1 15-ounce can black beans, drained and rinsed

Directions at deliciousliving.com

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