• 1 cup sliced onions
  • 1/2 cup sliced celery
  • 1 cup tofu cut into 1-inch squares (optional)
  • 1 cup cubed winter squash (optional)
  • 1-2 leaves of kale, chopped
  • 1 1/2-2 tbs. miso
  • 1 quart water
  • seaweed (optional)

1. Layer the sliced celery, onions , seaweed and squash in a pot and add water to half-cover the vegetables.
2. Cook covered over medium heat without stirring about 25 minutes or when the vegetables are almost done.
3. Add water; bring into a boil and add the chopped kale and possibly tofu squares. Boil another 5 minutes and then lower the heat.
4. Mix in the miso in a small amount of the broth from the pot, as in the basic miso soup recipe. Simmer for a few minutes before serving.

Variation: Pour the hot miso soup over pan-fried or baked mochi pieces for a fuller texture.

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