Miso Soup
Serves: 6 or more

6 cups vegetable broth

1 medium to large leek, sliced thin

4 cloves garlic, minced or sliced thin

1 medium carrot, sliced thin

1 quarter cup loosely packed arame, rinsed

4 oz. Fresh oyster mushrooms, torn into pieces

6 oz. KANAI Tofu, cut into *-inch cubes

1 - 2 TBS white miso

4 cups coarsely chopped loosely packed spinach

Umeboshi vinegar to taste

Heat broth to boiling in a large saucepan. Add leek, garlic, carrot and arame. Cover and simmer gently until vegetables are tender, about 10 ?15 minutes.

In a small bowl whisk miso with several TBS. soup stock. Stir back into soup along with the spinach. Add umeboshi vinegar to taste. Serve immediately.

Per serving: 181 Cal, 10g protein, 4g total fat 0 cholesterol 26g carb, 207mg sodium 4g fiber

Enjoy!