Miso Soup

6 carrots, sliced diagonally

6 celery, sliced diaganally

8-12 oz shitake mushrooms, sliced

1 medium sized rutabaga or turnip, cubed
6 cups vegetable broth

4 cups water

2  T soy sauce
8 oz tofu, cubed
6 scallions, chopped

1 cup miso paste

• Place first 7 ingredients in a large stock pot, and bring to a boil
• Simmer for 20-30 min, until vegetables are soft
• Take out one cup of the broth and in a separate bowl, mix with the miso paste and set aside
• Add tofu and scallions to the stock pot and simmer for 5 more minutes
• Add miso paste mixture, stir well, and remove from heat