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Miso Soup, Simple

4 cups Water
1 Inch piece of kombu, rinsed
1 Handful of hijiki, wakame, Arame - your choice
1 Lb Tofu
1 Onion coarsely chopped
2-3 Carrots sliced, shredded
4-6 green onions, chopped
1/8 To 1/4 cup miso paste

Rinse kombu and put it in the water in a large pot. Add the seaweed(s) of your choice like wakame; hijiki tastes too strong for some people. Bring to a boil.

While you're boiling the water, saute the onion, or just throw it into the water when it's almost ready to boil. Turn the heat to a simmer and add the carrots and the tofu.

Spoon miso into a bowl. Pour some of the hot water over it from the pot. You do not want to boil miso as it kills the healthy enzymes. Turn the heat off on the pot. Stir the miso thoroughly into the water and then add back into the pot. Miso is high in sodium, so you can adjust how much you add to taste. Remove the kombu piece (the tough one) and serve with green onion as garnish, the heat will slightly cook them.

Suggestions: Put it with brown rice, if you don't like to eat brown rice plain. Some fresh chopped herbs can also be added, for flavor and health.

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