Sunday's Hearty Miso Soup (Tofu, Seaweed, Mushrooms, Etc.)

Ingredients

• 3 sheets nori, torn into pieces
• 7 ounces extra firm tofu, diced
• 12 cups water, boiling
• 8 ounces baby portabella mushrooms, cleaned and sliced
• 8 ounces white button mushrooms, cleaned and sliced
• 3 green onions or scallions, cut crosswise
• 12 tablespoons instant miso soup mix

Directions

1. 1

   Boil the water in a stock type pot.

2. 2

   Add the tofu, cleaned mushrooms, scallions and miso.

3. 3

   Put the heat on low for about 30 minute covered, for this will leave the mushrooms still a little chewy and not completely soft (I like them this way -- cook longer if you want to).

4. 4

   Place the torn nori into cold water until is fluid like and add to the stock pot (making sure it is not boiling otherwise it will fall apart).

5. 5

   Waiting 5 - 10 min for the nori to heat up and then serve and enjoy!

6. 6

   Add more scallions to garnish if you want.