I love to make miso soup as an afternoon power pick-me-up soup.

The miso is high in protein and is rich and delicious.
Yield: 4-5 servings

Ingredients:
4-5 cups of water
1 Tablespoon sea kelp flakes
1 cup sliced fresh mushrooms
1-2 cups thinly sliced vegetables of your choice
2-3 teaspoons miso
2 scallions, finely chopped

Directions:
1. Place water and sea kelp in a soup pot and bring to a boil.
2. Add root vegetables first and simmer gently for 5 minutes or until tender.
5. Add green leafy vegetables and mushrooms and simmer for 2-3 minutes.
6. Remove about 1/2 cup of liquid from the pot and dissolve miso into it. Return it to the pot.
7. Reduce heat to very low; do not boil or simmer miso broth.
8. Allow soup to cook 2-3 minutes.
9. Garnish with scallions and serve.

Note:
Any combination of vegetables can be used in this soup. Here are some good combinations:
1. Onion- daikon: cleansing
2. onion-carrot-kale, mildly sweet
3. leek-corn- broccoli: good in the summer months.
4. onion-winter squash- cabbage: great in wintertime.

Recipe by Nancy Addison copyright@nancyaddison2012

To get more healthy plant-based recipes go to: http://mybook.to/vegetarianbook

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