Vegan Miso Broth

(Serves 4)

INGREDIENTS

½ cup miso paste

5 mushrooms, sliced

1 yellow squash, sliced

1 large carrot, cut into matchsticks

1 small bunch bok choy, stems & leaves chopped

1 celery stick, finely sliced

2 litres water

2 tbsp soy sauce

1 handful of dulse seaweed, chopped

METHOD

Add a little water to half a cup of miso paste and stir to dissolve. Add the miso paste and water to a saucepan with two litres of boiled water and stir. Add the soy sauce, the sliced mushrooms, sliced squash, carrots, celery and chopped bok choy stems and after a few minutes, the chopped bok choy leaves stir well. Add a handful of dried chopped seaweed and stir. Let sit for a couple of minutes then serve.

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