MISO SOUP

I am a big fan of miso soup. I like the milder miso-but any color (red, yellow) will do. You can find it in the refridgerated section and of course in any asian market.

INGREDIENTS:
Miso
Portabella or shiitake mushrooms
Raman noodles-throw the spice packet away
Chicken Stock or boullion
Water
Soy sauce or Mirin sauce

Bean sprouts
Hard-boiled eggs
Red Cabbage
Scallions
Corn

Anything that turns you on


Lightly sautee the chopped portabello mushrooms. Add water or chicken stock, about 2 quarts. Bring to a boil, add miso following the directions on the jar. Add the raman noodles. Season with soy or mirin sauce. Remove from heat, garnish with the rest of the ingredients or add any of your own that you like. Sprinkle with green onions.

Note: Tofu can replace the hard boiled egg as a protein substitute.
 *water or veggie stock. No ramen from the cheap packages. Buy real ramen noodles in the Asian section. You may have to go to special store for this, or just use rice noodles or even angel hair pasta. The cheap stuff has added ingredients shown to raise cholesterol and other crap we don't need.  Use Bragg's amino acids in place of soy sauce, since Miso is naturally salty.