Evelisse Capó, Pharm.D
5 cups vegetable broth
1⁄2 cup white mushrooms, diced
1 cup frozen shiitake mushrooms
2 garlic cloves, crushed
1/3 cup carrots, diced
1⁄4 cup dried wakame, torn 2 inch pieces
1⁄4 cup firm tofu, cut into small squares
2 TBSP green onions
3 TBSP white miso
Tamari sauce to taste
Bring the broth to a boil in a medium saucepan.
Add the carrots and cook for 3 minutes.
Add the garlic and mushrooms, and wakame and cook for 3 minutes.
Add the tofu and cook for 2 minutes.
In a small container, dissolve the miso in 1⁄4 cup of broth and mix well.
Add miso to soup and remove from heat.
Serve with green onions.
Do not boil the soup after miso has been added as high heat will destroy the enzymes in the miso.