Miso soup

We are almost having miso soup everyday as Andy loves them so much he wants to have them all the time!!! So I usually change the ingredients to give the soup a little variety. Here I used Shitake mushrooms, golden mushrooms, tofu and kelp. Even little Georgia loves miso!

Recipe

Servings for four
INGREDIENTS
I pack of organic vegetarian dashi
2 tablespoons of organic low sodium miso paste
1 teaspoon of kirin
1/2 pack of silken tofu, cut into cubes
2 pieces of organic kelp, cut into small strips
5 shitake mushrooms, sliced
1 pack of golden mushrooms, pull the mushrooms apart
1 to 1.5 litres of water

METHOD
1. Boil the water.
2. Cook kelp and mushrooms in boiling water for 10 minutes on low heat.
3. Add tofu, dashi and miso paste and stir to dissolve the contents. Cook for another 5 minutes.
4. Serve warm.

This is a light and brothy soup which children will love. You can always change the ingredients or add on more if you like.

P.S. Sorry for the bad photo as I have a hungry kid and I have to rush to get this photo taken!