Miso Soup

Prep and cook time:  45 minutes     Serves 4

2½    cups water
3       strips wakame seaweed
½      cup sliced carrot
½      cup sliced kale, watercress, or green cabbage
½      cup enoki mushrooms
½      cup shiitake mushrooms
1       green onion, sliced fine
1-2    tablespoons mellow white miso

Cut 3 strips of wakame into small pieces. Bring water to a boil. Add wakame, carrot, and mushrooms and simmer 15 minutes. Add kale or other green veggies and cook for 5 more minutes. Add green onion and simmer briefly. Turn off heat and dissolve miso into soup by stirring through a strainer.

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