Miso Vegetable Soup

4 T. red miso
1 box Mori-nu firm silken tofu, diced into 1/2" cubes.
1 cup sliced water chestnuts
2 cups kale, chopped
3 medium carrots, sliced
1/4 medium onion, diced
2 cloves garlic, minced
6 oz. soba noodles
1 cup shiitake mushrooms (frozen)
4 pieces of kombu
2 T. soy sauce
1 t. ground ginger
1 T. Better than Bouillon No Beef Base (or another vegetarian bouillon)
1/4 cup lemon juice
1/2 c. cilantro, chopped
1/2 c. green onions, sliced

Saute the onions and garlic with a little no-stick spray in a large stock pot until translucent. Add miso, kale, carrots, water chestnuts, mushrooms (I used frozen, but if yours are fresh, I'd add them later with the soba), soy sauce, ginger, and bouillon. Bring to a boil and simmer until the carrots are almost done. Add the soba and return to a boil. Simmer until the soba is done, then remove from heat. Add the tofu (carefully!), lemon juice, cilantro, and scallions. Let sit for 2-3 minutes, then stir and serve. Makes 4 large (3 cup) servings.

Number of Servings: 4

Recipe submitted by SparkPeople user DRTOFU.