Serves: 6
Total Calories: 149

8 cups water
3 inch piece dulse, or 1 tablespoon flakes
3 1/2 cups coarsely chopped carrots
3 1/2 cups coarsely chopped unpeeled sweet potatoes
1 1/2 cups coarsely chopped onions
3 tablespoons grated ginger
1 pound firm tofu cut into 1/2 inch cubes
1 cup thinly sliced mustard greens
1 cup coarsely chopped scallion
1/2 cup coarsely chopped watercress
1 tablespoon dark miso or tamari sauce to taste

1. Bring the water, dulse, carrots, sweet potato, onions, and ginger to boil in a 6-quart stockpot. Reduce the heat to medium-low and simmer covered for 20 to 30 minutes, or until the sweet potatoes are soft.

2. Add the tofu and simmer 2 to 3 minutes. Turn off the heat.

3. Stir in the mustard greens, scallions, and watercress. Dissolve the miso in some of the hot broth, then return to the pot. Adjust the seasonings, if desired

4. Ladle the hot soup into bowls and serve.

For a Change . . .
• Replace 1/2 cup of the carrots with the same amount of thinly sliced burdock or Jerusalem artichoke.

Nutritional Facts:

Serves: 6
Total Calories: 149
Calories from Fat: 0

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