Barley Miso Broth With Tofu And Vegetables Miso soup is known for its unique healing quality. The lighter barley miso in this recipe gives a clean, refreshing flavor to this classic miso soup. Miso should never be brought to a boil because boiling will destroy the beneficial cultures that make this soup so healthful.ng. Makes 4 servings
	Ingredients: One 5-inch Japanese kombu (kelp) 1/2 cup sliced bok choy 2 tablespoons tamari soy sauce 6 medium shiitake mushrooms, cleaned and sliced 1 sheet nori (seaweed) 1/2 pound diced firm tofu 6 medium cremini mushrooms, cleaned and sliced 4 scallions, trimmed and thinly sliced 2 1/2 tablespoons barley miso 1/2 cup julienned carrots
	Instructions: 1. Preheat the oven to 350°F. Heat 1 quart of water to a boil in a small stockpot. Add the kombu and cook for 10 minutes. Lower the heat, add the vegetables and tamati, and simmer for 2 to 3 minutes. 2. Toast the nori in the oven for 3 to 5 minutes, until crispy. Slice the toasted nori into thin, matchlike strip. 3. Remove the pot from the heat and sprinkle in the tofu, scallions and nori. Mix in the miso thoroughly with a wooden spoon and serve immediately. Gently warm the next day if have leftovers.

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