Miso Soup

4 cups Water
2 cups Mixed veggies (carrot, radish, mushroom, etc.)
4 tbsp Red Miso
1 strip Kombu
1 Scallion

Bring water to a boil, then add your vegetables and simmer on low for 5 minutes or until tender.

Remove from heat and stir in miso. Use about 1 tablespoon of miso for each cup of broth.

Add chopped scallions and serve.