Vegan Miso Soup

Ingredients:

• 4 cups vegetable broth or water
• 2 tablespoons miso paste (white or yellow)
• 1 cup silken tofu, cubed
• 1 cup green onions, chopped (scallions)
• 1 cup mushrooms (shiitake or enoki), sliced
• 1 cup seaweed (wakame, rehydrated if dried)
• 1 small carrot, thinly sliced (optional)
• 1 tablespoon soy sauce or tamari (for gluten-free)
• Sesame seeds (for garnish, optional)

Instructions:

• • Prepare the Broth:
  • In a medium pot, bring the vegetable broth or water to a gentle simmer over medium heat.
• Add Miso Paste:
  • In a small bowl, mix a bit of the hot broth with the miso paste to dissolve it. Then, add this mixture back into the pot, stirring well.
• Add Vegetables:
  • Add the sliced mushrooms, carrots (if using), and cubed tofu to the pot. Simmer for about 5-7 minutes until the vegetables are tender.
• Add Seaweed and Green Onions:
  • Stir in the rehydrated wakame and chopped green onions. Cook for an additional 2 minutes.
• Season:
  • Add soy sauce or tamari for extra flavor. Adjust seasoning to taste.
• Serve:
  • Ladle the soup into bowls and garnish with sesame seeds if desired. Enjoy hot