Crazy veggie miso soup
By: Shoshanna Levy
Published: Sunday, August 14, 2011 - 9:39am

Ingredients




Broth:
5 or 6 cups of water
Piece of kombu seaweed
2 garlic cloves, crushed
1" piece of ginger root, finely grated
Veggies of choice:
2 cups broccoli stalk, chopped and florets
1 cups purple cauliflower, chopped
2 summer squash, chopped up
1 med carrot, thinly sliced diagonally or grated
1 celery stalk, sliced diagonally
1 cup shitake or oyster mushrooms
3 green onions, sliced diagonally
1 heirloom tomato, cubed
1/2 avocado, cubed
1/4 red pepper, cubed
2 tbsp of miso, to taste
Handful fresh parsley and cilantro
A touch of lemon juice
2 sheets of nori

Preparation

1 Bring water to a boil, along with the kombu, garlic and ginger. 2 Add broccoli and cauliflower to the boiling water and simmer just long enough to get the veggies tender. 3 Have everything ready before adding the veggies to the water, as you don't want to overcook the veggies. 4 Spread 1 tbsp of your favorite miso inside of a large bowl. 5 Add a little water and stir so as to dissolve the miso. 6 For each serving, fill a bowl with the fresh and lightly cooked veggies and top off with broth. 7 Break up pieces of nori, sprinkle with herbs and add a touch of lemon juice, if desired.