Miso Soup

4 cups water or Japanese Seaweed Broth
1 tsp minced garlic
½ medium onion, thinly sliced
1½ tsp grated fresh ginger
½ cup matchstick-cut carrots
1 cup thinly sliced shiitake or button mushrooms
1 3-inch piece of wakame, dulse, or other seaweed (optional)
2 green onions, thinly sliced
1 cup thinly sliced seasonal vegetables (asparagus, green beans, water cress, dandelion greens)
4 Tbsp miso
8 to 10 ounces tofu, cut in small cubes

Combine the water or broth, garlic, onion, ginger, carrots, mushrooms, and seaweed in a soup pot. Bring the mixture to a boil over high heat. Reduce heat to medium and simmer until carrots are barely tender,
about 5 to 10 min. Add the green onions and seasonal vegetables. Simmer for 5 more minutes or until those vegetables are crisp-tender. In a small bowl, slowly add 1 cup of the soup broth to the miso and whisk until there are no lumps left. Add the miso and tofu to the soup. Turn off the heat and cover the pot. Let the soup steep for 3 to 4 min.

Serves 4

From: