Miso Soup Recipe

Sauté one onion in 2 Tbs of sesame oil, or coconut oil, for 5 min. Add 2 tsp of freshly grated ginger. Add 8-10 cups of water or vegetable stock. Add 2 chopped sweet potatoes and bring to a light boil. Reduce heat to low and add 2 chopped carrots and 3 celery ribs. Simmer for 5 min and add 2-3 Tbs of wakame, 2-3 Tbs of tamari (or liquid Braggs), 2 Tbs of apple cider vinegar (or rice wine vinegar), 1 package of diced firm tofu, and 1 cup of small broccoli florets. In a separate bowl mix 6-8 Tbs of Miso paste with some of the hot broth from the soup. Whisk till smooth and add to soup. Simmer till vegetables are al dente (tender, not mushy). Season to taste before serving. Garnish any or all of the following; ramen noodles, kelp flakes, sesame seeds, fresh basil, scallions, shitake crisps, jalapeño, avocado and sesame oil.