Contributed by Lisa/Urban Harvest

Ingredients

1 pkg dry oyster mushrooms (or 1 order of fresh ones)
3 garlic curls, slivered (or 1 clove garlic, crushed)
1 tsp grated ginger and juice
3 radishes, sliced thin
1/2 C broccoli, sliced thin
2 carrots, julienned
1/4 lb tofu, cubed small
1/4 C Tbsp miso

Optional garnishes: freshly chopped cilantro, chives, or parsley, toasted sesame seeds

Instructions

Combine all ingredients except the tofu, miso and garnishes in a medium soup pot, with 8 cups of water. Bring to a boil, then add the tofu and simmer a few minutes, until the veggies are all brightly coloured and tender-crisp. Remove from heat. When slightly cooled, remove 1 cup of the broth, whisk in the miso, and then return to the soup. Serve immediately with garnishes, if desired.

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