VEGETABLE MISO SOUP
4 cups mushroom, or vegetable, broth
4 cups water
8 oz white mushrooms, washed and quartered
4 large shitake mushrooms cleaned and cut into strips
1 bunch bok choy, washed and cut into bite size pieces
4 scallions, washed and thinly sliced green and white parts
2 cups frozen green peas
3 Tbsp. white miso paste
8 oz. extra firm tofu, cubed (optional)
1. In stockpot, add broth, water and mushrooms. Heat over medium heat and cook until mushrooms are fully cooked.
2. Add bok choy and cook until bok choy is crisp-tender, about 5 minutes.
3. Add sliced scallions, green peas and tofu cubes, if using, and heat through.
4. In a small cup, mix miso with a little of the soup broth and stir into a paste. Remove soup from heat, stir in miso paste mixture and blend well. Serve immediately.