Vegetarian Miso Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 5 cups vegetable stock (or mushroom stock)
• 1 piece kombu, about 5 inches square-i get from the health food store (kelp, a dried seaweed)
• 1 teaspoon soy sauce
• 3 tablespoons light miso (yellow or )
• 2 scallions, chopped
• 2 ounces firm tofu, diced into small cubes
• 4 teaspoons wakame seaweed (instant)

Recipe

• 1 bring the stock and kombu to a boil n a soup pot. cover, remove from heat and let stand 5 minutes. strain; stir in soy sauce.
• 2 in a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
• 3 pour this mixture back into the remaining stock. place scallions, diced tofu, and wakame seaweed into four bowls.
• 4 gently ladle soup into the bowls. enjoy!