Miso Broth



 1tbs of your favourite medicinal mushroom 
1 bunch shallots, sliced thin, white and green parts separated
1 (1-inch) piece fresh ginger, chopped
3 cloves garlic, chopped
2 tablespoons toasted sesame oil
8 cups Spring water
3 (6-inch) pieces dried kelp (kombu)
3 ounces dried shiitake mushrooms
1/2 cup  miso we like meru miso and Byron bay miso
Optional - 8 ounces Organic firm tofu, cut into cubes



In a large

 pot over medium heat add the shallots white parts, ginger, garlic, and sesame oil. Cook for 1 minute and add 8 cups water. Rinse the kombu and add it to the pot. Bring it to a simmer and cook for 10 minutes - do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are tender.  Add the tofu and cook for another 5 minutes. Ladle into bowls and garnish with the reserved green parts of spring onions.