Miso Soup - Japanese Recipe

Ingredients:

• 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:

1. Combine the stock, onion and shiitake in a 3-quart pot and bring to boil. Reduce the heat and simmer for 5 minutes.
2. Add the carrots and kale and simmer for 8 to 10 minutes more, or until kale is tender.
3. Dissolve miso in some of the broth and add to the soup. Remove from heat and steep a minute before serving.