Sunday'S Hearty Miso Soup (Tofu, Seaweed, Mushrooms, Etc.)

• 3 sheets nori, torn into pieces
• 7 ounces extra firm tofu, diced
• 12 cups water, boiling
• 8 ounces baby portabella mushrooms, cleaned and sliced
• 8 ounces white button mushrooms, cleaned and sliced
• 3 green onions or 3 scallions, cut crosswise
• 12 tablespoons instant miso soup mix

1. Boil the water in a stock type pot.
2. Add the tofu, cleaned mushrooms, scallions and miso.
3. Put the heat on low for about 30 minute covered, for this will leave the mushrooms still a little chewy and not completely soft (I like them this way -- cook longer if you want to).
4. Place the torn nori into cold water until is fluid like and add to the stock pot (making sure it is not boiling otherwise it will fall apart).
5. Waiting 5 - 10 min for the nori to heat up and then serve and enjoy!
6. Add more scallions to garnish if you want.

nori, water, baby portabella mushrooms, white button mushrooms, green onions

Taken from www.food.com/recipe/sundays-hearty-miso-soup-tofu-seaweed-mushrooms-etc-280791 (may not work)