½ cup wakame or kombu seaweed
3 Tbs miso paste (Gen mai)
4 shiitake or reishi mushrooms (dried or fresh)
1 ½ cup chopped vegetables (leek, onion, carrot, cabbage, turnips, potatoes, sweet potatoes)
½ cup tofu pieces
4-5 cup water (vegie stock or seaweed soaking water)
1 tsp sesame oil.
1 tsp ginger, grated
1 clove garlic, minced
If you are using dried mushrooms, soak mushrooms in boiling water for 1 hour, discard the stems and soaking water.
Soak seaweed in water (wakame – 20 min, kombu -4 min), keep soaking water. Cut seaweed into strips.
Sauté seaweed and vegetables in a pan with a little oil.
Add water and bring to boil. Reduce heat to low and simmer covered for 10 min. Then add tofu pieces.
Cream miso in a little broth and return to soup. Cook on low heat for a couple of minutes. Do not overheat miso as it will destroy the active lactobacillus (beneficial bacteria).
Garnish (seeds, toasted nori flakes, chives, parsley).