From my #awardwinning #cookbook, Five Seasons in the Kitchen Zen Inspired Vegan Cooking - #Korean Miso Soup - my recipe for this #nutritious, #vegan soup. For your copy with free delivery www.avitalsebbag.co.il/english 🍀 link in bio 🍀 2 parsley roots 2 celery roots 6 celery stalks, chopped 6 carrots 2 onions 6 liters water 1/2 cup Wakame or Combo seaweed 8 Shitake mushrooms 5 cloves garlic 1 package mung bean sprouts 1 cup dark brown, organic miso 200 gr. tofu, cubed Rinse all vegetables thoroughly. Soak seaweed and #Shitakemushrooms in lukewarm water for 15 minutes. Rinse thoroughly. Quarter onions and slice carrots into thin rounds. Cut celery and parsley roots into 2 cm. slices. Place #vegetables and water in a large pot, bring to the boil, reduce heat and cook for 30 minutes. Before serving: mix #miso with 1 cup cold water and add to pot. Place 1/4 cup #tofu cubes and sprouts in soup bowls, add soup and serve. #veganfoodshare