Miso Shitake Mushroom Soup

Miso, also known as soybean paste, is a traditional Japanese food. There are different types of miso, this one uses white miso, which is slightly sweeter. Shiitake mushrooms contain vitamin D, an important nutrient for cancer prevention.

Makes 6 servings
5 cups vegetable broth
1 ounce dried shiitake mushrooms
1/2 pound firm tofu, cut into 1/4-inch cubes
1 sheet nori, cut into 1-inch squares
2 to 3 teaspoons grated fresh ginger
2 cups small broccoli florets
1 cup grated carrot
3 to 4 tablespoons white miso
Pour the broth into a large pot, bring to a boil, then remove from the heat. Add the mushrooms, cover, and let stand for 20 minutes, or until the mushrooms have softened. Remove the mushrooms from the broth with a slotted spoon. Cut off and discard the mushroom stems. Thinly slice the caps and set aside.
Add the tofu, nori, and ginger to the broth. Bring to a simmer and cook for 3 minutes. Add the mushrooms, broccoli, and carrot. Cover and simmer for 1 minute, just until the broccoli turns bright green. Transfer 1 cup of the broth to a measuring cup and stir in the miso with a fork until it is completely dissolved. Pour the dissolved miso into the soup and stir until it is well incorporated.