1. Soak wakame sea vegetable (1 1/2-inch
piece per person) for 5 minutes and then cut into small pieces.

2. Add to cold water and bring to a boil.
Meanwhile, cut vegetables into small pieces.

3. Add the vegetables to the boiling broth
and boil all together for 2 to 4 minutes until vegetables are
soft and edible.

4. Dilute miso (1/2 to 1 flat teaspoon per
cup of broth), add to soup, and simmer for 3 to 4 minutes on
a low flame.

5. Occasionally a small portion of shiitake
mushrooms can be included with the other vegetables.

Note: Please vary the types of vegetables
every day and include leafy greens often.

Other Soup Suggestions:

1. Grain and Vegetable Soup: Add leftover
cooked grains to basic miso soup or make fresh millet or barley
soup with vegetables.

2. Bean and Vegetable Soup: Add leftover
cooked beans to basic miso soup or make a fresh soup using lentils,
chickpeas, or

precooked beans.

3. Squash Soup: Cut and cook butternut, buttercup,
acorn, or other fall-season squash in water until it dissolves.
Season with a

pinch of sea salt or a dash or shoyu.