Vegetable Miso Soup

Ingredients:
- 12 tablespoon toasted sesame oil
- 2 slices gingerroot, peeled and chopped fine
- 2 garlic cloves, peeled and chopped fine
- 1 medium onion, sliced in 1/2-inch thick diagonols
- 2 medium carrots, sliced in 1/2 inch thick diagonols
- 3 cups vegetable stock
- 1 cup chopped swiss chard, can also use cabbage or 1 cup spinach
- 1 cup broccoli floret
- 6 ounces tofu, cut into 1-inch cubes (can also used baked tofu)
- 1 tablespoon miso
- fresh ground pepper

Directions:
- In a 2 qt soup pot, cook oil, ginger, garlic, onion, and carrots together for about 5 minutes.
- Add the soup stock and cook for 5 minutes on low heat.
- Add the Swiss chard (or other greens), broccoli, and tofu.
- Simmer 5 minutes on low.
- Remove 1/2 cup of the stock and mix it with the miso in a measuring cup.
- Stir until lumps dissolve.
- Return the miso mixture to the soup.
- Season with pepper; cook 1 more minute.