Mighty Miso Soup

Miso Soup

This is from How it all Vegan by Barnard and Kramer.  Serves 4.

Bring to a boil in a medium pot over medium heat:

• 3-1/2 c water
• 1/2 c firm tofu, cubed (this is 1/4 package)
• 2 large shiitake mushrooms, sliced (I used 5 small dried and used the soak water as part of the water above)
• 3 T dried seaweed (I used wakame)

Simmer 6-8 min until mushrooms are tender.  Remove from heat.  Ladle about 1/2 c of the soup water into a small bowl and dissolve in it:

• 2-3 heaping T miso paste (to taste, the range is because different types of miso have different strengths)

Add that to the soup with

• 3 T spinach or other tender green, chopped

Let sit 30 seconds and serve.