Bok Choy Miso Soup

Serves 2-4.

Ingredients:

• 4 1/2 c cold water
• 2 inch piece kombu
• 4 dry shitaki mushrooms
• 2 Tbsp dulse flakes
• 2 Tbsp miso
• 2 medium carrots, peeled, sliced (1/4″)
• 4 c bok choy, chopped
• 12 oz firm silken tofu, diced (1/2″)
• salt to taste

Directions:

1. Pour water into medium pot. Add kombu and shitakis.
2. Bring to simmer, reduce heat, simmer 10 minutes.
3. Turn off heat; add dulse flakes. Steep 10 minutes.
4. Strain broth through fine-mesh sieve into clean pot.
5. Return strained broth to low simmer. Ladle out 1/4 cup broth into small bowl. Whisk in miso paste until smooth. Set aside.
6. Add carrots to pot of hot broth; simmer 5 minutes.
7. Add bok choy; simmer another 4 minutes.
8. Add diced tofu; simmer 1 minute or until heated through.
9. Off heat, pour in miso mixture; stir gently to combine.
10. Salt to taste if needed. Serve hot.