Miso Soup

3 Tbsps. Miso
½ cup water
3 Tbsps. Oil
1 cup thinly sliced carrots, cut diagonally
1 cup shredded cabbage
1 cup celery, thinly sliced
½ cup onion, thinly sliced
1 small clove garlic, crushed
½ tsp. Ginger freshly grated, or
¼ tsp. Powdered ginger
¼ cup minced parsley
1 cup thinly sliced mushrooms and/or water chestnuts and/or bamboo shoots (optional)
6 cups water
3 Tbsps. Tamari soy sauce
½ cup minced scallions
½ pount tofu, cut in 1-inch chunks

In a small bowl mix miso in ½ cup water and set aside.

In a 4-quart pot, heal oil on low flame. Add prepared vegetables and sauté for 10 minutes. Add 6 cups water. Bring to a boil and simmer until vegetables are tender, approximately 30 minutes. Add miso mixture and tamari, and stir thoroughly. Do not boil miso.

Serve at once, garnished with scallions and tofu chunks.

USE: 4-quart pot
YIELDS: 6 - 8 servings