Vegan Loaded Miso Soup

Kombu (dried kelp)
fresh Shiitake mushrooms
Shiro Miso paste
Carrots
Ginger
Edamame (cooked soybeans)
Silken tofu
Scallions

Preparation
1. Bring 6 cups of water to a bare simmer and add one strip kombu; let it soak 10 minutes, then remove it and chop; set aside.
2. Meanwhile, sauté a handful of sliced shiitakes in oil until crisp.
3. Whisk a cup of the water with 1⁄2 cup miso in a bowl until smooth.
4. Pour the miso mix into the water and add 1⁄2 pound silken tofu along with some shredded carrots, turnip and ginger, the chopped kombu and about a handful of cooked, shelled edamame.
5. Let stand long enough to heat the tofu through, about a minute. Add some chopped scallions and the crisp shiitakes and serve.