Miso Soup

with Tofu

INGREDIENTS

• 6 C water
• 1 strip kombu
• 1 C shiitake mushrooms, sliced
• ½ C miso
• ½ lb silken tofu, cubed
• 3 carrots, shredded
• 1 turnip, shredded
• 3 in Ginger, peeled and minced
• 1 C edamame, cooked and shelled
• Scallions, chopped

PREPARATION

1. Bring 6 C of water to a bare simmer and add one strip kombu; let it soak 10 min, remove it and chop; set aside. Save water.
2. Sauté the sliced shiitakes in oil until crisp.
3. Whisk 1 C reserved water with ½ C miso in a bowl until smooth.
4. Pour the miso mix into the remaining water and add ½ lb silken tofu, carrots, turnip and ginger, the chopped kombu and edamame.
5. Let stand long enough to heat the tofu through, about a minute.
6. Add scallions and the crisp shiitakes and serve.