Detox Miso Soup

Seaweed is the detoxifier of the ocean while mushrooms are detoxifiers of land. Both combine well in this tasty soup to help your body do some spring cleaning! Additionally, this soup will boost your immune system and ease the workload on your Liver as you get ready to move into Summer. Enjoy!

Ingredients
· 1-2 tbsp olive oil
· ¼-½ tsp each: coriander, oregano, basil, thyme, ginger, five spice powder
· black pepper to taste
· 3 cloves garlic, crushed and chopped
· 1 zucchini, chopped
· 12 large cremini or shitake mushrooms, sliced
· 1 bunch baby bok choy, chopped
· 3 green onions, chopped
· ¼ cup vegetable broth
· ½ tbsp worcestershire sauce (optional)
· a splash of sriracha sauce (optional)
· 2 tbsp red miso
· 3 cups water
· ¼ cup wakame
· add additional veggies as you please: grated carrots, beets, red cabbage or radish; chopped kale or other greens

Directions
1. Heat the olive oil over medium-high heat. Once warm, add the spices and swirl the olive oil to coat.
2. After the spices cook for a minute or two, add the vegetables, vegetable broth, Worcestershire sauce and sriracha sauce. Stir well and saute over medium-high to high heat until tender.
3. While the vegetables are cooking, heat the water. Place the miso in a glass or ceramic bowl. When the water is hot but not boiling, add it to the miso and stir until the miso dissolves. (Boiling reduces miso’s healthy properties.)
4. Add the wakame to the miso broth and let it sit for at least five minutes. Add the miso broth to the vegetables. Turn off the heat, serve and enjoy!

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