Magical Miso Soup

Miso soup is a restorative, brothy soup popular in Japan. It's been known to remedy hangovers, digestion problems, low energy and even radiation exposure. Be sure to use an organic, two year aged miso, made from barley, brown rice or soybeans, for maximum health benefits.

INGREDIENTS

3 dried shiitake mushrooms, soaked in 4 cups of water for 30 minutes
2 inch piece wakame sea vegetable, soaked 10 minutes and drained
1/4 cup cup diced carrots
1/4 cup thin onion slices
1/4 cup diced winter squash
4 flat teaspoons miso paste
1/3 cup finely sliced bok choy
1/4 cup corn kernels
Garnish: 4 teaspoons finely sliced scallions

Thinly slice softened shiitake mushrooms, reserving the soaking water. In a saucepan, bring the shiitake water to boil uncovered over medium flame. Add carrots and onions, and reduce heat to simmer on medium low for five minutes.

In a separate small bowl, dilute the miso with a small amount of hot broth until smooth. Reduce flame to a low and add diluted miso, bok choy and corn to broth. Simmer on low for an additional 3 minutes. Serve soup in individual bowls garnished with scallions.

Serves 4

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