MISO SOUP

12 C. water
1-foot strip kombu seaweed, whole (if you want to remove it from the soup) or cut into fine julienne strips
½ C. carrots, slivered
3 C. mild flavored Chinese green (such as Chinese cabbage). Cut in 1” pieces
2 C. watercress or Chinese mustard greens, cut in 1” chunks
1 C. fresh mushrooms, sliced
1 ½ C. dark miso
1 block tofu, cubed

1. Bring first 2 ingredients to a boil. Then begin adding other ingredients to the water in the order listed. (If you are using vegetables not specified in the recipe, remember to add them to the pot in order of hardest to softest.)
2. To add miso, place miso inside of a fairly fine-screened strainer. Immerse bottom part of strainer into boiling water and mash miso through the screen into the water with the back of a large spoon. This makes a smoother soup.
3. Add cubes of tofu and cook long enough to warm.
4. Serve with a scoop of brown rice or brown rice crackers.

Yield: 6 servings