Sunday's Hearty Miso Soup (tofu, Seaweed, Mushrooms, Etc.)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 3 sheets nori, torn into pieces
• 7 ounces extra firm tofu, diced
• 12 cups water, boiling
• 8 ounces baby portabella mushrooms, cleaned and sliced
• 8 ounces button mushrooms, cleaned and sliced
• 3 green onions or 3 scallions, cut crosswise
• 12 tablespoons instant miso soup mix

Recipe

• 1 boil the water in a stock type pot.
• 2 add the tofu, cleaned mushrooms, scallions and miso.
• 3 put the heat on low for about 30 minute covered, for this will leave the mushrooms still a little chewy and not completely soft (i like them this way -- cook longer if you want to).
• 4 place the torn nori into cold water until is fluid like and add to the stock pot (making sure it is not boiling otherwise it will fall apart).
• 5 waiting 5 - 10 min for the nori to heat up and then serve and enjoy!
• 6 add more scallions to garnish if you want.