1 qt vegetable stock
1/2 cup water
5 or 6 dried shitake mushrooms
1/2 cup slivered carrot
6 ounces or so of cubed tofu
2 tsp sugar
2 tbsp yellow miso
1 tsp ground ginger
rice noodles

Bring vegetable stock, water, carrots, and mushrooms to boil. Add ginger and sugar, and allow to boil for about ten minutes, or until the carrots are cooked. Add the tofu. Lower heat to simmer, add seaweed. Remove about a cup of liquid from the pot, and stir the miso into that liquid until it is smooth with no lumps. Replace the liquid, and allow it to come to a very low simmer. Add rice noodles, and simmer until they are soft. Serves about four people.

Submitted by: Ari S.