Vegetable Miso Soup

The beauty of miso soup is in its purity and simplicity.

This easy version is a good counter- balance to our our high speed culture.

Ingredients:

• 2 celery ribs, sliced into crescents
• 1 carrot, sliced into half moons
• 1 parsnip, sliced into half moons
• 3/4 cup sliced leek or scallion
• 1 strip wakame sea vegetable (optional)
• 4-5 cups water
• 2 tablespoons white miso paste

Directions:

1. Place vegetables and water in soup pot.
2. Cover and bring to a gentle simmer.
3. Lower flame and cook without boiling until vegetables are tender but not mushy, about 8 minutes.
4. Place miso paste in a soup bowl and add about 1/2 cup broth. Blend broth and miso with a fork until smooth.
5. Add miso mixture to soup and serve immediately in small bowls.
6. To preserve the nutrients in the miso paste, avoid boiling the soup. If you wish to prepare the soup ahead of time and serve later, make the recipe without adding the miso. Store in a glass jar in the fridge. To serve, place some miso mixture into each individual bowl, heat broth, and pour into bowls.