The kind of soup you turn to for comfort, this vegan miso soup is sure to hit the spot and bring some comfort.

Ingredients

5-2 pieces of dried seedweed

8 cups of water

1 ounce dried shiitake mushroom

1/2 cup scallions, thinly sliced

3 cups Bok choy, thinly sliced

7 ounces medium tofu, diced

Miso paste

Directions

1. Make Dashi (Japanese Soup Stock):
   • If using instant dashi granules, dissolve them in water according to the package instructions.
   • For homemade dashi:
     • Soak a piece of dried kelp (kombu) in cold water for about 20 minutes.
     • Bring the water to a simmer, then remove the kelp.
     • Add dried bonito flakes (katsuobushi) to the simmering water and strain after a few minutes. This creates a flavorful dashi.
2. Add Miso:
   • In a separate bowl, mix miso paste with a small amount of dashi to create a smooth paste.
   • Gradually add the miso paste back into the pot of dashi, stirring gently. Adjust the amount of miso to your taste.
3. Add Tofu and Wakame:
   • Add cubed tofu to the soup.
   • If using wakame seaweed, soak it in water to rehydrate, then add it to the soup.
4. Serve:
   • Ladle the miso soup into bowls.
   • Garnish with chopped green onions and sauteed Bok choy if desired.

Check out or organic seeds and grow your own Bok choy or green onions! https://lifey.me/product-category/organic/gardening/