Japanese style soup RECIPE

Hi everyone! toady I'm sharing this easy and delicious soup with Japanese inspired flavours.The soup is lovely served alongside fresh steamed rice, or it makes a lovely side-dish or entree to accompany a main meal.

Ingredients:
(stock)
- 6 Dried mushrooms (any will do, I used Shiitake) - Broken into 6 pieces
- 8-12 strips of Dried Kombu Seaweed - Snipped into short pieces
- 1/2 an Onion - Peeled, Cut in half then cut into 6 chunks
- 1 clove of Garlic - Roughly chopped into chunks
- Approx 6 TBS GF Tamari or Soy sauce
- Approx 8 TBS GF Mirin
- 1 TBS Cooking Sake
- 1 TBS Vegan 'Fish sauce' (Can be found at some Asian Grocery stores)
- 1 TBS Brown Sugar
- 2 tsp of Salt
- 1 tsp of Pepper
- 3-4 Cups of Boiling Water
 (Body)
- 4 large Carrots - Peeled & chopped into large chunks
- 1 block of Tofu (medium or firm) - Chopped into chunks
- 6 fresh Mushrooms - Cut into quarters 
- A handful of fresh Green Beans - Slice of the tips & cut in half
- A handful of Dried Wakame Seaweed (Available at most Asian Grocery stores)

Method:
1. Combine all the stock ingredients into a medium pot, cover, and set aside to steep for at least 15 mins.
2. Start prepping the other ingredients, after the stock ingredients have steeped, bring them to the boild & simmer for 10 mins.
3. Add all the other ingredients to the broth *(except for the wakame seaweed). If you would like more broth, add a little extra boiling water. Check the flavour of the broth & adjust accordingly.
4. Simmer partly covered for about 15 mins, or until veggies are tender.
5. Turn off the heat & stir through the wakame, it will soften very quickly.

YOU'RE DONE!

Eat & enjoy! This soup is even really nice the next day, I had leftovers for breakfast one morning with some fresh steamed rice, & icy matcha soy milk, it was amazing.