Miso soup with mushrooms

Simple vegan and gluten-free miso soup made with mixed mushrooms, tofu, organic shiro miso and greens. Serve as a side soup or light dinner!

Ingredients 3 cups veggie broth (I use low sodium) 1 cup water 4 dry shiitake mushrooms (finely sliced) 1 inch piece of ginger (thinly sliced or grated) 2-3 tbsp Miso paste scallions (finely chopped) for garnish

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