Feel Better Miso & Veg Soup

• 4 tablespoons oil (such as grapeseed, coconut or olive)
• 1 large yellow onion, finely chopped
• 6 -8 fresh garlic cloves, minced
• 34 inch piece fresh ginger, finely grated
• 4 cups water
• 1 teaspoon ground cumin
• 4 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 dried shiitake mushrooms (optional)
• 1 cup green peas (frozen is easiest)
• 1 carrot, finely chopped
• 1 cup spinach, chopped (or any leafy green)
• 2 -4 tablespoons miso, divided

1. Warm the oil in a soup pot over medium heat.
2. Add the onion and saute for 4-5 minutes.
3. Turn the heat down to low, add the garlic and saute about 2-3 more minutes.
4. Add ginger, cumin, soy sauce, and sesame oil -- let that all saute together for another 2-3 minutes.
5. Turn heat back up to medium, add water, mushrooms, peas and carrot.
6. Simmer covered for 5 minutes, or as long as it takes to cook the veg, adding in the spinach or leafy greens for the last minute of cooking.
7. Scoop out and discard the shiitake mushrooms at this point, or take them out and chop them up and put them back in the soup.
8. How much miso you use in this last step is going to depend on your tastes, and some miso tastes saltier than others.
9. My preference is 1/2 tbsp shiro miso to 1 cup soup.
10. Add miso to each empty bowl, ladel in the soup and mix well to fully dissolve the miso.

oil, yellow onion, garlic, fresh ginger, water, ground cumin, soy sauce, sesame oil, shiitake mushrooms, green peas, carrot, spinach

Taken from www.food.com/recipe/feel-better-miso-veg-soup-480905 (may not work)