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HEARTY MISO SOUP

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Ingredients
  

  • 5 cups water
  • 2 tablespoons Olive oil
  • 1 large onion chopped
  • 3-4 large carrots sliced on the diagonal
  • 2 cups shiitake mushrooms sliced (any other mushroom variety will do)
  • 2-3 stalks celery sliced
  • 3 cups greens bok choy or spinach
  • 1 pound extra firm tofu cut into 1-inch cubes
  • 4-5 cloves garlic minced
  • 3 tablespoons fresh ginger minced (1 tablespoon powdered ginger works too)
  • ΒΌ cup white miso dissolved in broth
  • Soy sauce to taste
  • 1 tablespoon of toasted sesame oil optional
  • Cooked soba or rice noodles optional omit for phase 2 and 3
  • 2-3 scallions chopped as garnish (optional)

Instructions
 

  • In a large pot, saute the onion in olive oil until translucent.
  • Once the onions are soft, add the garlic and ginger and add the rest of the vegetables (except for the greens) one at a time.
  • Keep stirring to prevent charring and add a little broth if necessary to keep it moist.
  • As the vegetables begin to soften, add the liquid and bring to a boil. Turn the heat down to low and add all remaining ingredients except the miso, kale, and noodles.
  • Cover and simmer on low for 10-15 minutes, or until the carrots are soft. Turn off the heat and add the tofu and the greens, stirring until the greens wilt.
  • In a separate bowl, mix the miso paste with enough broth to dissolve, then add back into the pot.
  • Add 1 tablespoon of toasted sesame oil.
  • Remove from heat and add the cooked noodles (optional).
  • Add soy sauce to taste and garnish with sliced scallions.
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