2 tablespoons miso paste (thinned out with a little water)
large handful of baby spinach
1 cup julienne sliced carrots
½ cup organic extra firm tofu, cubed
pinch wakame flakes
3 scallions, thinly sliced
Add olive oil or oil of your choice to a large soup pot over medium-low heat. Add garlic and fresh ginger root, sauté until fragrant. Add mushrooms and sauté until they release their moisture. Add broth and water and simmer on low for 30-45 minutes.
Remove mushroom broth from heat and stir in bragg's amino acids, toasted sesame seed oil and miso paste. (before adding miso to soup, thin miso paste out by mixing with a little water in a small bowl)
Before serving add spinach, carrots, tofu and wakame flakes to a bowl then add steaming broth on top. Garnish with scallions and serve with brown rice.
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2015/02/03/immunity-boosting-miso-soup/