Me-So-Hungry-Miso-Soup

This recipe is easily adaptable to whatever veggies you have in your refrigerator. 

2 T canola oil
2 rounded cups, chopped onion
1/4 c chopped garlic, reduce if you like
1 big carrot, sliced
1 c sliced mushrooms
2 big handfulls chopped greens, I used kale
4 c veggie stock
2 T soy sauce
2 T white miso, dissolved in 1/2 c hot, not boiling water
1 block pressed, cubed firm tofu

saute onion in oil until golden and beginning to brown, add garlic, carrot, mushroom and saute until soft, if veggies dry out and begin to stick, add a splash of water. when all the veggies are soft, add stock, soy sauce, greens, miso and tofu. lower the heat. continue to cook on med/low for about 10 minutes to soften the greens.

enjoy!