Vegetable Miso Soup

Obviously I need a little help from food bloggers like Lynn who are experts at food photography. Sad photo aside, here is a recipe for a soup I use as a lunch or supper in the winter. Full of vegetables and protein, this is a comfortable bowl to slip into. Soups in general are easy suppers: saute a few vegetables together (whatever you have in the fridge is fine), add some lean protein and soup stock and you have a satisfying, healthy way to end the day.

Vegetable Miso Soup (4 servings)

1/4 leek, halved and chopped
4 mushrooms, sliced
2 baby bok choy heads, chopped, including leaves
1 baby zucchini (also called Italian zucchini)
2 cloves garlic
1 Tbsp sesame oil
4 cups beef broth (low sodium, gluten gree)
6 oz extra firm, organic tofu*
1 Tbsp organic miso*
Get out your soup pot (any old medium sized pot will do). Add oil, leek and garlic. Saute until leek softened and garlic is aromatic. Add zucchini and mushrooms and tofu, saute briefly. Add stock and bring to a boil. Add bok choy and simmer until bok choy softened slightly. Remove from heat and stir in miso until dissovled. Serve hot. Store leftovers in individual servings (leftover glass jars from jams etc. are best) for lunch or suppers.

Buying organic tofu and miso is very important. Soybeans, like other beans, are one of the most toxicity-prone products out there. Chemicals and impurities gather in soybeans and remain in higher concentrations.