Miso Soup

Miso Soup
8 inch piece of dried Wakame seaweed
4 cups dashi stock or water
1/2 cup shiitake mushrooms, thinly sliced (you can use fresh shiitakes or use rehydrated dried shiitakes)
8 ounces tofu, chopped into small squares-optional
1-2 green onions, tops removed, and minced
3-4 Tb. white or red miso (I like South River Brand Chickpea Miso)

Directions:
Soak wakame in water until soft (about 15 minutes). Drain and chop into small pieces. In a pot, bring dashi or water to boil. Add wakame, shiitakes, and optional tofu and reduce heat to a simmer. Cook for 10 minutes. Add green onion. Turn heat off. Because it is important not the boil the miso (boiling destroys the healthful enzymes), you need to remove about � cup of the hot soup to a small bowl, and whisk the miso until it dissolves. Return the miso mixture to the soup pot and stir to combine. Serves 2-3.

Serving Suggestions: Add thinly sliced fresh ginger, chopped baby bok choy or kale, and/or shelled edamame (young green soybeans) before serving.