Miso Soup

• 10 cups water

• 1 not-beef bouillon cube (e.g., Edwards & sons)

• Handful dried shiitakes

• 1-inch knob ginger

• 2/3 block extra firm tofu, cubed

• Up to 1 tablespoon red chili flakes, to taste

• 2 tablespoons chickpea miso

• Handful enoki mushrooms

• Chopped green onion, for garnish

Combine water, bouillon, shiitakes, ginger, tofu, and chili flakes in a large pot and simmer for 30 minutes. You can also use a pressure cooker; cook for 30 minutes.

After cooking, stir in the chickpea miso and enoki mushrooms. Garnish with chopped green onion and salt to taste.