Ingredients ! 2 cups tomatoes, diced. 1 cup sesame oil. 1 leek, sliced. 1 cups shiitake mushrooms, sliced. 6 cups vegetable broth. 2 tablespoon diced Wakame seaweed or other seaweed. 1 package silken (soft) tofu, cubed. 1 tablespoon soy sauce. 3 tablespoon  miso. 2 scallions (green onions), sliced
Preparation !
In a large pot, sautee the tomatoes, leek and mushroom for 1-3 minutes just to give them a head start. Add the vegetable broth and seaweed and bring to a slow simmer. Add the tofu, the soy sauce (or the gluten-free tamari or Nama Shoyu if you’re doing the gluten-free version), and the miso and scallions and reduce the heat to low. Stir well to dissolve and mix the miso. Allow to cook for at least 8 more minutes over low heat. Enjoy your homemade Japanese vegetable soup!