Miso Soup

6 cups warm water

¼ cup dark miso

2 Tbsp. vegetable oil

1 onion, chopped

2 cloves garlic, minced

2 stalks celery, thinly sliced

2 carrots, thinly sliced

10 spinach leaves, stems removed

1 Tbsp. honey

2 tsp. wheat free tamari

2 tsp. cider vinegar

3 Tbsp. sake or dry sherry

1 tsp. Asian sesame oil

¼ lb. firm tofu, cut into small cubes

¼ lb. mushrooms, sliced

chopped green onions

Combine water and miso in bowl. Stir to dissolve. In large saucepan, heat oil over medium heat. Sauté onion, garlic, celery and carrots 5 to 10 minutes or until celery and carrots are tender. Stir often. Add spinach. Cook just until wilted. Add miso mixture. Heat through, without letting soup come to a boil. Add honey, soy sauce, vinegar, sake or sherry, sesame oil, tofu, and mushrooms. Heat through. Do not boil. Add salt and pepper. Garnish with onions. Makes 6 to 8 servings.