Miso Soup

• Soak the Kombu and dried mushrooms in 6 cups of filtered water for 30 minutes.
• Remove the mushrooms, dice them (discarding the stem as it can be bitter tasting) and place back in the pot.
• Bring the stock to a boil then lower heat and simmer for 10 minutes (This stock is called DASHI in Japan and is the base for many noodle dishes, stews, sauces as well as soups.)
• Soak the wakame for 10 minutes and then cut into small pieces with kitchen scissors.
• Add the wakame and the soaking water to the pot, along with the vegetables and simmer for 20 minutes.
• Whisk miso with a little of the broth and then add to the soup and switch off the heat.
• Do not allow the miso to boil or it will destroy the enzymes.
• Serve hot with finely chopped spring onions to garnish.  You can add cubed tofu or soba noodles to make the soup more of a meal.

Variations: You may add some diced garlic or ginger juice (squeezed from grated ginger) to your miso soup for a different taste. Add any leftover cooked grains such as millet, short grain brown rice or quinoa to your soup and make it more of a lunch or meal. You can place a small piece of lemon in the bottom of each bowl and then pour in the soup.  This aids in liver cleansing and adds vitamin C.