Azuki Bean Miso Soup with Vegetables


4 cups mushroom stock or water

4 inches kelp sea vegetable, soaked and chopped

1 red onion, peeled and sliced thin

2-3 carrots, cut into thin rounds

2 inches ginger, peeled and cut into thin matchsticks

5-6 cremini mushrooms, sliced thin

4 tbsp. South River Azuki Bean Miso paste

3-4 bok choy leaves, chopped into bite sized pieces

Bring water, sea vegetable and onion to a boil. Add carrots, ginger and mushrooms. Reduce heat to simmer, cover and cook 2-3 minutes. Remove a small amount of liquid from the soup and combine with miso paste to reconstitute. Add the liquified miso to the soup, as well as the chopped bok choy. Cover and continue cooking 2 minutes.