Miso Vegetable Soup

Ingredients:

Chopped veggies:

Onion and garlic

Carrots and broccoli

Mushrooms

Bell pepper

Seaweed

Fresh ginger

Brown rice vermicelli or brown rice, tempeh

One tbsp white or light miso

Kale

Fresh basil and/or other herbs

Sprouts

Sauté the veggies in water (bring to boil with enough water to cover the veggies).

Simmer approx. 20 min.

Add brown rice vermicelli, tempeh, whatever you have in the fridge

Add white or light miso paste to a little of the water to soften and immerse in soup.

Note: do not boil the soup after the miso has been added. It becomes bitter and loses its nutritional value.

Add kale at the end to wilt and garnish with herbs and sprouts