Soak Sea weed (Wakame or Kombu) in water for ten minutes then rinse.

Broth – In 2 Qts of water add:

• seaweed
• Tofu
• Optional:
• 1/2 Onion (whole)
• 1 Carrot (chopped, with or without skin)
• Parsley (dried or fresh)
• Mushrooms, broccoli, or any other veggie you would like

Cook for 20 minutes

Combine 2 large Tblsp. Miso mixed with 4 Tblsp. of broth

Add the mixture to the broth and simmer for 3 minutes. It is important NOT TO BOIL THE SOUP after the miso is added in order to preserve the enzymes. Strain and serve. This will last for about a week preserved in the fridge.

When you reheat, do not microwave or boil to preserve the enzymes.