Miso Vegetable Soup
4 leeks, about an inch in diameter, trimmed, halved lengthwise, rinsed and sliced thinly
1-2 teaspoon extra-virgin olive oil
1 strip of wakame (3-4 inches long)
2 medium sweet potatoes, peeled, sliced into very thin half moons
6 shiitake mushroom caps, thinly sliced
10 ounces extra firm tofu, cut into 1/2-inch cubes
1 teaspoon freshly grated ginger
1/2 teaspoon sea salt
Enough water to just cover the vegetables
Sweet brown rice miso paste (approximately 1 teaspoon per bowl)
Garnish: crumbled wakame sea vegetable, shredded kale, gomasio
Directions:
1. In a soup pot, heat the olive oil over medium heat. Add the leeks and sea salt and sauté, stirring frequently until they soften, about 5 minutes. Add shiitake mushrooms and sauté for 2 more minutes.
2. Add sweet potatoes and just enough water to cover the vegetables. Then immediately add the ginger and wakame strip and bring to a boil. (You can add more water for a thinner consistency.) Lower heat and simmer, covered for 30 minutes, or until sweet potatoes are soft.
3. Just before serving remove the strip of wakame and add tofu cubes. Let tofu simmer a few minutes until it has warmed up.
4. Place 1 teaspoon of miso in each bowl. Add some plain hot broth to each bowl to dissolve the miso. Then fill each bowl with vegetables, tofu, and more broth.
Garnish with wakame, and kale. (Optional garnish: gomasio sesame seed shake.)
