1. Wash the kombu and soak it in warm water for 10 minutes.
2. In a saucepan, heat the olive oil. Saute the shallots and garlic in the oil for about 1 minute.
3. Add the water, kombu, carrots, kale and mushrooms.
4. Simmer for about 15 to 20 minutes and add the bean sprouts.
5. Use a little of the broth to dilute the miso in it.
6. Add it to the soup, making sure not to boil the miso.
7. Continue cooking over low heat for 5 minutes and serve hot.
Josée D’Amour, ND.A.
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