miso soup.

miso soup

4 cups water

1 foot seaweed chopped (about 30 sq in)

1/3 cup white miso

4 green onions chopped

1/2 block firm silken tofu, cut in 1 in cubes

2 tablespoons low sodium soy sauce
1 lb shitaki mushrooms, optional

Bring water to a slow simmer and add seaweed. Allow to simmer for 5-6 minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.

Reduce heat to low and add the rest of the ingredients. Stir until the miso is well dissolved. It’s best not to boil the miso, as this will ruin some of its healthy properties as well as change the flavor of the soup. Makes four servings.