Miso Soup

Hearty miso with mushrooms! Miso is neither difficult to make nor very time-consuming. Cremini mushrooms are fat-free, cholesterol-free, gluten-free, low in sodium, and full of vitamins and minerals. Miso is made of fermented tofu and rice or other grains. There are many types and colors of miso, but white miso is the most mildly flavored. Wakame seaweed is packed with vitamins and minerals, as well! So what we have is a flavorful, healthy, hearty soup for the upcoming fall season!

8 cups liquid: some veggie broth, some water
A few strands of dried wakame
½ cup thinly sliced green onions; discard half of green stems
1 cup chopped greens: spinach, chard, kale, or other
8 oz. thinly sliced Cremini mushrooms
8-oz package firm tofu, cut into ½-inch cubes
6 Tbs. white miso

Bring liquids to a boil, reduce to simmer.

Soak wakame in water for 5 minutes; drain and chop.

Add wakame, onions, greens, and mushrooms to liquid. Simmer 10 minutes, stirring occasionally. Reduce heat. Add tofu.

In a small bowl, whisk a couple tablespoons of hot water into miso until smooth. Add to cookpot, stirring gently.

Add only ¼ to ½ teaspoon sea salt, to taste. Remember, the seaweed is very salty.

Serve immediately with crispy rice crackers.