Miso Soup With All The Fixin’s

Bring all but last ingredient to a boil, then turn off the flame. Stir in the scallions and cilantro Serve hot. Makes a dozen ample servings.

Miso Soup Variations:

• Choose from: Sliced celery, sliced zucchini, sliced carrots, frozen corn kernels, sliced nappa cabbage, sliced bok choy, sprouts etc… Nothing canned whatsoever please! Proceed as above.
• Throw in a nice handful or two of rice noodles or soba noodles, left whole (get ready for slurping) or cut into smaller pieces (no slurping). Proceed as above.
• Throw in a handful of seaweed: Crumbled nori, wakame, arame, hijiki. Proceed as above.
• Include 2-3 cups either cubed chicken breasts or fish, or very thinly sliced London Broil: they will cook in the same time the soup does. Proceed as above.
• Add bright green vegetables such as snow peas, spinach leaves, watercress leaves, asparagus sections, broccoli spears or string beans all the way at the end of cooking, after the soup comes to a boil, so that they retain their bright color.
• Throw in a 15 ounce can of coconut milk for a richer soup. Proceed as above.
• Throw in a cup of sake for added punch. Proceed as above.