Tofu and Mushroom Miso Soup
Serves: 4

Ingredients:
½ lb, tofu diced
1/10 lb crimini mushrooms, sliced thinly
1 small leek, sliced thinly
1 bunch watercress, roughly chopped
1 small carrot, brunoise cut
¼ C sea lettuce, soaked for 20 min or until soft in 4 C quart water
3-4 tablespoons of light or dark miso
¼ bunch parsley chopped
1 T xvo
¼ t sea salt

Procedure:
1. gently heat a pot to medium low heat, add xvo and sea salt then sliced mushrooms
2. cover and cook to soften and release liquid from the mushrooms, around 5-7 minutes
3. drain sea lettuce and reserve liquid
4. add sliced leeks, carrots, and liquid to the mushrooms bring to a boil, reduce to a simmer
5. cover and cook for 10 minutes.
6. add sea lettuce and watercress, cook until watercress begins to soften
7. in a separate bowl blend miso paste with ¼ C soup broth
8. return miso mixture to pot and warm for service
garnish each bowl with 1T chopped parsley