Melanie's Miso Soup

Serves 4

•2 tablespoons oil (sesame, for example)
•1 garlic clove (minced)
•1 piece of fresh ginger (minced)
•1 fresh red bell pepper (sliced long and thin)
•1 bunch of green scallions (sliced)
•1 cup shiitake mushrooms (sliced thin)
• 1 small bunch of fresh lemongrass and parsley (chopped)
•1½ cups fresh spinach or kale
• 1½ cup fresh shrimp or small package of firm tofu (optional)
•1 to 2 teaspoons miso paste (I prefer red)
• 32 ounces of chicken stock (or you can use vegetable or beef stock)
•Dried red pepper flakes

Heat wok or soup pot and add oil. Saute minced garlic and ginger, red pepper and scallions in oil for a few minute, then add mushrooms, lemongrass and parsley and cook for a minute or 2. Add spinach or kale and shrimp (or tofu) and simmer for 5 minutes. Add miso and slowly stir in stock a little at a time. Add red pepper flakes to taste. Turn up heat and then once boiling, turn down and let simmer for 10 minutes. Serve with some fresh sesame, honey oat or nut bread. Great for loved one feeling under the weather.

Recipe by Melanie Bare