Mighty Miso Soup

Prep Time: 5-10 minutes; Cooking Time: 10-15 minutes; Yield: 4-5 servings

Ingredients:

4-5 cups spring water

1-2 inch strip of wakame, rinsed and soaked 5 minutes in 1 cup of water until softened

1-2 cups thinly sliced vegetables of your choice (see notes)

2-3 teaspoons barley miso

2 scallions, finely chopped

Directions:

1. Chop soaked wakame.

2. Discard soaking water or use on houseplants for a boost of minerals.

3. Place water and wakame in a soup pot and bring to a boil.

4. Add root vegetables first and simmer gently for 5 minutes or until tender.

5. Add leafy vegetables and simmer for 2-3 minutes.

6. Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot.

7. Reduce heat to very low; do not boil or simmer miso broth.

8. Allow soup to cook 2-3 minutes.

9. Garnish with scallions and serve.

Note:

Any combination of vegetables can be used in miso soup. Here are some classic combinations:

•  onion-daikon: cleansing

•  onion-carrot-shiitake mushroom-kale: mildly sweet

•  onion-winter squash-cabbage: great in wintertime

•  leek-corn-broccoli: great in summertime

Variations:

•  Add cooked grains at the start of making the soup. They will become nice and soft.

•  Add a tablespoon of uncooked quinoa or millet at the beginning and let it cook with vegetables for 20minutes.

•  Add cubed tofu toward the end.

•  Add bean sprouts toward the end.

•  Season with 1/2 teaspoon ginger juice for an interesting twist.

•  If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning.