Elliott’s Miso Soup

by Elliott Prag

2 tablespoons sesame oil (not toasted)
1 onion, sliced
1 carrot, cut into matchsticks
2 stalks celery, diagonal slice
8 shiitake mushrooms, sliced
6 cloves garlic, thinly sliced
1 piece kombu seaweed
1 teaspoon sea salt
1/2 cup wakame seaweed, soaked 15 minutes and drained
1/2 lb. tofu, diced small
8 cups water
ginger juice to taste, lemon juice, to taste (not traditional)
1 cup light miso
6 green onions, sliced, for garnish

1. Heat oil in a 3-quart pot. Add onions, carrots, celery, shitakes, garlic, kombu, and salt. Saute for 15 minutes on low heat, covered.
2. Add wakame and tofu. Continue to saute for another 10 minutes.
3. Add water, bring to a boil. Reduce heat to low and simmer for another 15 minutes. Turn off heat. Let broth stand for 5-10 minutes. Add ginger and lemon juice.
4. Temper miso by mixing it with 2 cups of the broth. Add tempered miso back into the soup. Serve, garnished with green onions. Serves 6 – 8