- 6c. Kombu-Shiitake stock
- 1 medium onion, cut in a half
- 4 cups Shiitake, thinly sliced
- 2 carrots, thinly sliced into diagonal
- 1-1/2c. chopped kale
- 1 block tofu, cut into small cubes
- 4tbsp. Hatcho miso (or any other dark soy bean miso)
Cooking Method:
- Combine the stock, onion and shiitake in a 3-quart pot and bring to boil. Reduce the heat and simmer for 5 minutes.
- Add the carrots and kale and simmer for 8 to 10 minutes more, or until kale is tender.
- Dissolve miso in some of the broth and add to the soup. Remove from heat and steep a minute before serving.
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