Miso Soup was a Hit!

Here is the recipe again...since it was so delicious Lance asked for me to make it again!

From the Live Earth Farms Recipe Database
http://www.writerguy.com/deb/recipes/keyingred.html

[My changes in red]
ASIAN VEGETABLE MISO SOUP BOWL
1 C arugula and or spinach leaves [We used arugula]
4 tbsp. sliced scallions
1/2 C cabbage, thinly sliced [I got sidetracked and forgot to add the cabbage - doh!]
1/2 C broccoli florets (or chopped broccoli) [I used a lot of broccoli - half of our share - which was at LEAST 2 cups]
4 tbsp. carrots, very small dice or finely chopped [grated because Logan can't chew "crisp tender" carrots yet]
2 tbsp. chopped cilantro [I used parsley because that's what I had]
2 tbsp. roasted peanuts
1/2 C small cubed tofu
1 C cooked soba noodles, or noodles of choice (optional)
toasted sesame oil, to taste [also skipped this because I didn't realize I had run out of sesame oil - used a few splashes of tamari though]
2-4 tbsp. miso paste (I like the mellow brown rice miso; the darker the miso, the stronger the flavor)
boiling water, about 6 cups

1. Boil the water in a large saucepan
2. Divide the carrots, cabbage, broccoli, arugula-or-spinach, tofu, noodles (if using), among 2 large bowls and mix together in each bowl.
3. Pour the water over the mixture and let it sit for a minute. [I actually just dumped all the veggies into the soup pot just before I stopped it from boiling]
4. Divide the miso and add to taste (I like mine strong, so I keep adding until it tastes good to me), Stir in well.
5. Top with the scallions, cilantro, and peanuts and drizzle with the sesame oil, to taste.
6. I like mine spicy-hot, so at this point I add a little Thai chili paste or freshly slice jalapenos! [skipped this on account of the kids and not having jalapenos]

If you have any other Asian greens, add those in too -- they add a great flavor and boost the nutrition. You can play with the amounts of the ingredients you put in according to your tastes and what you have available. The measurements above are more or less to give you proportions but don't really have to be measured. The miso is always added after the water is off the heat, because you want it to stay "alive". Boiling water kills the active culture in miso that is so important for our digestive tract.

[Additional tip from Debbie: about 1 tbsp. miso per cup of water is a good rule of thumb; you can go more or less from there. Also, pre-dissolving the miso paste in a little water first makes it easier to work with. Scoop a quarter cup or so of the water soaking your veggies into a small separate bowl, dissolve the miso into that, then add it back into the original bowl with the patiently waiting veggies and noodles, etc. Repeat for the other bowl. Mind what Rebecca said about the boiling water - never boil miso! Always add it to already heated (but not boiling) liquid. If you have to re-heat it, same deal: don't boil it!]