Loaded Miso Soup

• 1 strip kombu (dried kelp)
• 1 handful sliced shiitake mushrooms
• 1/2 cup miso
• Carrots
• Turnips
• Ginger
• 1 handful cooked edamame
• 1/2 pound silken tofu
• Scallions

1. Bring 6 cups of water to a bare simmer and add one strip kombu; let it soak 10 minutes, then remove it and chop; set aside.
2. Meanwhile, saute a handful of sliced shiitakes in oil until crisp.
3. Whisk a cup of the water with 1/2 cup miso in a bowl until smooth.
4. Pour the miso mix into the water and add 1/2 pound silken tofu along with some shredded carrots, turnip and ginger, the chopped kombu and about a handful of cooked, shelled edamame.
5. Let stand long enough to heat the tofu through, about a minute.
6. Add some chopped scallions and the crisp shiitakes and serve.

kombu, handful, miso, carrots, ginger, handful cooked edamame, silken, scallions

Taken from cooking.nytimes.com/recipes/12176 (may not work)