This delicious soup is the perfect way to protect you from colds and flu this winter.

Ingredients:

• ½ cup Wakame or Kombu seaweed
• 3 Tablespoon Miso paste (Gen mai)
• 4 Shiitake or Reishi mushrooms (dried or fresh)
• 1 ½ cup Chopped vegetables (leek, onion, carrot, cabbage, turnips, potatoes, sweet potatoes) ½ cup Tofu pieces
• 4-5 cup water (vegie stock or seaweed soaking water)
• 1 teaspoon sesame oil
• 1 teaspoon ginger, grated
• 1 clove  garlic, minced

Method:

• If you are using dried mushrooms, soak mushrooms in boiling water for 1 hour, discard the stems and soaking water.
• Soak seaweed in water (wakame – 20 min, kombu -4 min), keep soaking water.
• Cut seaweed into strips.
• Sauté seaweed and vegetables in a pan with a little oil.
• Add water and bring to boil. Reduce heat to low and simmer covered for 10 min. Then add tofu pieces.
• Cream miso in a little broth and return to soup. Cook on low heat for a couple of minutes. Do not overheat miso as it will destroy the beneficial bacteria.
• Garnish (seeds, toasted nori flakes, chives, parsley).

Serves 4.