This soup is for those winter days when you are feeling cold and run down. Make this soup and feel nourished!

Gather:
1 tbsp olive oil
1 small onion, diced
3 carrots, chopped
2 stalks celery, thinly sliced
1 daikon, chopped
6 shiitake mushrooms, thinly sliced
2” piece ginger, grated
3 scallions, thinly sliced
Water (or vegetable broth or bone broth)
1 tbsp wakame seaweed (or any other seaweed variety)
2 tbsp miso paste
1/2 tsp black pepper
1 tbsp apple cider vinegar

Make:
Heat a large pan over medium high heat. Add the onions and saute until translucent. Add the celery and carrots, and cook for 2-3 minutes, stirring. Add the daikon, mushrooms and ginger, and stir for one minute. Add water to the pot to 1-2” above the veggies (depending on how soupy you want it). Bring to boil, then add the seaweed and simmer for 25 minutes or until veggies are soft.

Once the the veggies are soft, turn the heat off and let sit for 5 minutes. Then stir in the scallions, miso, black pepper and vinegar. Enjoy!

Makes about 4 servings.

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