Vegetable Miso Soup

• 12 tablespoon toasted sesame oil
• 2 slices gingerroot, peeled and chopped fine
• 2 garlic cloves, peeled and chopped fine
• 1 medium onion, sliced in 1/2-inch thick diagonols
• 2 medium carrots, sliced in 1/2 inch thick diagonols
• 3 cups vegetable stock
• 1 cup chopped swiss chard, can also use cabbage or 1 cup spinach
• 1 cup broccoli floret
• 6 ounces tofu, cut into 1-inch cubes (can also used baked tofu)
• 1 tablespoon miso
• fresh ground pepper

1. In a 2 qt soup pot, cook oil, ginger, garlic, onion, and carrots together for about 5 minutes.
2. Add the soup stock and cook for 5 minutes on low heat.
3. Add the Swiss chard (or other greens), broccoli, and tofu.
4. Simmer 5 minutes on low.
5. Remove 1/2 cup of the stock and mix it with the miso in a measuring cup.
6. Stir until lumps dissolve.
7. Return the miso mixture to the soup.
8. Season with pepper; cook 1 more minute.

sesame oil, gingerroot, garlic, onion, carrots, vegetable stock, swiss chard, broccoli floret, miso, fresh ground pepper

Taken from www.food.com/recipe/vegetable-miso-soup-231762 (may not work)