Miso Soup

• 6 cups vegetable broth
• 1 medium to large leek, thinly sliced crosswise
• 4 cloves garlic, thinly sliced or minced
• 1 medium carrot, thinly sliced
• 1/4 cup loosely packed arame, rinsed, optional
• 4 oz. fresh oyster mushrooms, stem ends pared and torn into pieces
• 6 oz. tofu, cut into 1/2-inch cubes
• 1 to 2 Tbs. mellow barley miso or to taste
• 4 cups coarsely chopped loosely packed spinach
• Umeboshi vinegar to taste, optional

1. Heat broth to boiling in a large saucepan.
2. Add leek, garlic, carrot and arame if desired.
3. Cover and simmer gently until vegetables are tender, about 10 to 15 minutes.
4. Add mushrooms and tofu; simmer 3 to 5 more minutes.
5. In small bowl, whisk miso with several tablespoons soup stock.
6. Stir back into soup along with spinach.
7. Add umeboshi vinegar to taste.
8. Serve immediately.

vegetable broth, crosswise, garlic, carrot, arame, oyster mushrooms, barley, spinach, vinegar

Taken from www.vegetariantimes.com/recipe/miso-soup/ (may not work)