Creamy Miso Soup with Tofu

1. In a large saucepan add the vegetable stock and kombu (or wakame) and simmer until kombu expands. Add the tofu and shallots and simmer for 5 minutes.
2. Mix in miso paste, and bring back to a simmer (do not overheat) then remove from heat.
3. In a jar mix the tahini, lemon juice, tamari and 1 tablespoon of water. Serve miso soup into bowls then mix in 1 tablespoon of tahini mix.
4. Serve with 3 handfuls of steamed vegetables such as broccoli, green beans and/or bok choy dressed with a drizzle of sesame oil and tamari.

Serves 1