Ingredients:

2 pieces of dried kombu (about 6 inches each)

6 cups water

1 tablespoon sesame oil or canola oil

1 cup diced shitake mushrooms (or sliced if you prefer)

3 cloves garlic, chopped

1 tablespoon fresh ginger, grated

1 tablespoon tamari or soy sauce

1 stalk lemongrass

5 green onions, chopped

1 pound firm tofu, drained and cut into small cubes

2 tablespoons miso paste (I used Miso Master Organic Sweet White Less Sodium Miso and it was really good and not too salty)

Directions:

Prepare the dashi, which is the liquid for the soup by placing the kombu in 6 cups of water. Gently simmer for ten minutes. Do not allow it to boil. Remove the kombu and then bring the water to a boil for three minutes.

Heat oil in large pot. Add mushrooms, garlic, ginger, and tamari. Toss to coat. Cook until mushrooms are browned (about five minutes). Bruise the stalk of lemongrass to release its volatile oils and cut into three pieces. Add to pot.

Pour in dashi and increase heat to medium high. Stir in green onions and tofu. Bring to a boil and then reduce to a brisk simmer for 5 minutes. Remove from heat. Take out lemongrass and discard it.

Place miso in a small bowl with some of the hot broth, stir until dissolved, and add to pot.

Ladle into bowls and add a splash of tamari if you prefer it to be a little saltier (the miso paste I used was low sodium, but with a regular version you probably would not need it).

http://www.eatgreens365.com