Ingredients:

•  1 TBS olive oil
• 1 medium red onion diced
• 8 crimini mushrooms sliced
• 2 stalks celery, sliced
• 1 carrot, diced
• 2 cups of finely sliced green cabbage
• 2 cups of baby spinach leaves
• 6 cups of water
• 1 harvest sun mushroom bouillion cube or veggie bouillion cube
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp garlic powder
• ¼ cup of Amano Shiro miso paste
• ½ unsweetened almond milk
   
• 1 cup basmati rice
• 2 cups water
   
• West Coast Smoked Tofu (Soya Nova Brand)

Preparation:

1. Put 1 cup basmatic on to cook with 2 cups water. Bring to a boil, lower heat & cover for about 20-22 mins.
2. Slice smoked tofu & bake at 350 on an ungreased cookie sheet until slightly crispy, turning once. About 15 mins on one side & 5 on the other side.
3. Saute onion, mushrooms, celery, carrot, cabbage, & spinach in olive oil about 5-10 mins.
4. Add mushroom boullion cube & water & spices.
5. Whisk the miso in with almond milk & a bit of broth from the soup in a separate bowl.
6. After soup is cooked & veggies are tender turn the soup off & cool about 10 minutes before adding the miso & almond milk mixture.

 Serving suggestion:

Scoop a serving of rice in a bowl. Add miso soup to the bowl & top with chopped smoked tofu.

 Notes:

• Miso is a fermented food that contains enzymes, vitamins & minerals.  Cooking it at a high heat destroys some of the health benefits.  Adding it to your soup at the end of the cooking process is important.
   
• Miso is also high is sodium, so don’t over salt your veggies of soup prior to adding your miso mixture.  You can always add salt after.