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Nourishing Japanese Vegetable Soup

yield: 4 total time: 50 minutes

Ingredients

6 cups water
1/2 ounce dried mushrooms ; I use a forest blend with shiitake, oyster, and porcini
1/2 medium onion diced
2 cloves garlic minced
2 large carrots diced
2 stalks celery diced
1/2 bell pepper diced
3 leaves kale shard, or spinach to equal 1/2 cup chopped
1 inch fresh ginger piece, I usually keep fresh ginger on hand in the freezer
1/4 cup soy sauce
8 teaspoons miso paste

Nutrition

Calories : 90 calories
Carbohydrate : 17 grams
Fat : 1 grams
Fiber : 4 grams
Protein : 5 grams
Sodium : 1390 milligrams
Sugar : 4 grams

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