Ingredients!
2 cups of tomatoes, cubes
1/4 cup sesame oil
1 leek, slices
1 1/2 cups of shiitake mushrooms, slices
6 cups vegetable broth
2 tablespoons cubes Wakame seaweed or other seaweed
1 pack of silk (soft) tofu, cubed
1 tablespoon soy sauce
3 tablespoons miso
2 scallions (green onions), cut
Preparation!
In a large saucepan, saute tomatoes, leeks and mushrooms for 1-3 minutes just to give them a head start.
Add vegetable broth and seaweed and bring to a slow simmer. Add tofu, soy sauce (or gluten-free tamari or Nama Shoyu if you make gluten-free version), and miso and scallions and reduce heat to low.
Stir well to dissolve and mix miso.
Cook for at least 8 minutes over low heat.
Enjoy your homemade Japanese vegetable soup!