Easy Winter Miso Soup
by Chef Tom
 

Warm up this winter with a healthy, nourishing miso soup.

Pour water into pot with shiitake and maitaki mushrooms, wakame, onion and carrots, bring to a boil, reduce to a simmer. Cook for 5 minutes, add greens. Cook soup until vegetables are soft 3-5 minutes more. (I like them lightly cooked.) Place cup of soup broth in a cup or small measuring cup and add miso, mix to dissolve, pour into soup pot and simmer BELOW the boiling point for 2 minutes. Enjoy.

Variation: Add different combinations of fresh veggies, depending on what is in season and in your refrigerator.

4 cups of water
2 large kale greens, chopped
1 small carrot diced
small onion cut in half moons
2 small organic Natural Chef Shiitake Mushrooms break in pieces
1 heaping tablespoon Natural Chef Maitake Mushroom pieces
2 pinches of Wakame pieces
1 Tablespoon of Organic Barley Miso Organic Chefs'

Miso Soup
Sea Veggies

Sea Veggies are good for you
and they taste good, too!

Sea vegetables are enjoyed around the world for their nutritional qualities as well as for making popular (and tasty) dishes such as sushi and miso soup. 

Natural Lifestyle offers a wide selection of tasty sea vegetables >
 

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