6-8 cups water 1 piece wakame seaweed 1 cup chopped celery 1 cup round-sliced carrots 1/2 cup scallions 1 big turnip - round sliced 3-5 Tbsp. Mugi Miso 1 lb. tofu 2 tsp. sesame oil 1 Tbsp. Shoyu/Tamari (or to taste) 1 Tbsp. white or black sesame seeds (optional) soba noodles spring mix salad with a little olive oil, ume plum vinegar, and eden shake

rinse and soak 1 piece of Wakame seaweed for 5 minutes while preparing the rest... pour 6-8 cups of water into a big pot... bring to a boil while chopping: 1 cup celery, 1 cup carrots, 1/2 cup scallions, 1 sliced turnip, and then chop up the piece of re-hydrated seaweed... when water boils, add everything except the scallions... lower heat to medium and let simmer for 5-10 minutes (depends on how you cut your veggies - simmer til they are just soft enough, but still brightly colored)... in another bowl mix 3-6 tablespoons of Mugi Miso (or any miso you want except Shiro/sweet miso) with 1/2 cup water or enough to dilute it... remove soup pot from heat and add the miso to it... stir, let sit a minute, then enjoy it yo! if u want: while making the soup - boil some water and cook some Soba noodles, and pan-fry some tofu-cubes in a little sesame or safflower oil and Shoyu tamari (soy sauce)... add noodles and tofu cubes to soup and serve with a side of fresh spring-mix salad!


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