Vegan Miso Broth
½ cup miso paste
5 mushrooms, sliced
1 yellow squash, sliced
1 large carrot, cut into matchsticks
1 small bunch bok choy, stems & leaves chopped
1 celery stick, finely sliced
2 litres water
2 tbsp soy sauce
1 handful of dulse seaweed, chopped
Add a little water to half a cup of miso paste and stir to dissolve. Add the miso paste and water to a saucepan with two litres of boiled water and stir. Add the soy sauce, the sliced mushrooms, sliced squash, carrots, celery and chopped bok choy stems and after a few minutes, the chopped bok choy leaves stir well. Add a handful of dried chopped seaweed and stir. Let sit for a couple of minutes then serve.
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