Miso Soup - Japanese Recipe

Ingredients:
6c. Kombu-Shiitake stock1 medium onion, cut in a half4 cups Shiitake, thinly sliced2 carrots, thinly sliced into diagonal1-1/2c. chopped kale1 block tofu, cut into small cubes4tbsp. Hatcho miso (or any other dark soy bean miso)

Cooking Method:

Combine the stock, onion and shiitake in a 3-quart pot and bring to boil. Reduce the heat and simmer for 5 minutes.Add the carrots and kale and simmer for 8 to 10 minutes more, or until kale is tender.Dissolve miso in some of the broth and add to the soup. Remove from heat and steep a minute before serving.