Soup: Tofu with Sea Vegetables and Mushrooms

This 10 minuted soup has amazing healing properties, and it is SUPER yummy with great contrasting textures. The presence of mushrooms, tofu AND sea vegetables along with miso perpetuate nothing but wholesomeness and well being.

If you're ever in need of a feel-good soup because you've caught a nasty bug, or even if you're trying to recover from a long night of over-celebration, this soup will bring you back into the realm of the living. I also recommend it for regular ingestion if you've subscribed to the idea of living to be 100 years old.

For more info on the amazing health benefits of mushrooms or sea vegetables, simply do a Google search and you'll be bombarded with information and studies. I touched on the miracles of tofu and miso in this older recipe: Post Birthday Soup.

Soup: Tofu with Sea Vegetables and Mushrooms

4 cups water
1 palm-full (see photo)dried, wild mixed mushrooms
1" strip kombu seaweed
1 generous pinch of bonito flakes (optional)
1 palm-full (see photo) Instant Pacific Sea Salad by Emerald Cove (or your favorite blend of sea weeds) such as nori, haziki, wakami, kombu, etc)
1 Tbsp red miso paste
1 Tbsp miso tamari or soy sauce
1/2 lb firm tofu cut into 4 slabs

In a small soup pot, combine water, mushrooms, sea vegetables and bonito flakes.

Bring up to a simmer, reduce heat, stir in miso, and tamari or soy sauce.

Add tofu slabs and continue cooking over medium-low heat for 10 minutes.

Spoon into 2 bowls for an entree or 4 bowls for a smaller serving.