Miso/Mushroom Soup with Spinach and Rice

You can use Farro or Barley too, just adjust the cook times. Make it as spicy and salty you like. An excellent way to get that extraordinary miso taste.

Ingredients:
One pound of mushrooms, tough stems removed, very coarsely chopped.
One cup brown rice, farro or barley
3 tablespoons Red or White Miso, more at the table. Mix the miso and soy with some hot soup water before adding it to the pot. This will dissolve the miso clumps.
2 tablespoons real soy sauce
6 oz. baby spinach
One small bunch of scallions, chopped
Hot pepper flakes, sriracha, or other hot pepper sauce to taste.
6 cups water, some olive oil.

Directions:
In your soup pot cook the mushrooms, scallions (and pepper flakes) in 3 tablespoons olive oil until the mushrooms  have reduced and lost their moisture to the pot. Add the brown rice and water, and cook 40 minutes. Adjust time if using farro or barley.  Add more water if needed. When done, add the dissolved miso and soy then add the spinach. Cook just a few seconds more until the spinach is wilted.
Serve with a sprinkle of fresh black pepper and with additional dissolved miso and hot sauce on your dinner table.