Miso Soup

Note from Cheri: A staple of Japanese cuisine, miso soup is served with nearly every meal in Japan, including breakfast. It is very simple and quick to make, nutritious and low in calories. It's also very tasty.

Serves 4

3 cups water 2 T miso 2 green onions, finely minced (optional) 1/2 cake tofu, cut into 1/2 inch cubes (optional) 2-3 fresh mushrooms, thinly sliced (optional) 1/2 tsp. sesame oil

Heat oil in bottom of small pot, add green onion (if using) and cook for about a minutes stirring frequently. Add 2 1/2 cups water. Dissolve miso in 1/2 cup water and add to pot. Bring to a boil. Lower heat, add mushrooms and tofu if desired. Serve