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.
