Soup, Salad, Dressings
2 cups water
1 tbsp olive oil
1 tsp green onion
2 baby carrots or ½ regular carrot sliced in ½ moons
1 mushroom sliced thinly
1 clove garlic finely minced
1 tbsp dark miso
1 tsp tamari (or Bragg’s Aminos)
1 tbsp fresh parsley or cilantro minced (for garnish)
Mix miso in a large bowl with warm water (warm but not hot to touch).
To allow vegetables to become more tender and the flavors to meld, let soup sit covered for a few minutes.
Ladle into warmed bowls and garnish with freshly minced parsley or cilantro.