Ingredients

• 1 bunch scallions, with roots, washed very well

• ½ bunch bok choi

• 1 small carrot with top

• ½ tsp olive oil

• 2 Tbsp grated ginger

• 6 cups spring or filtered water

• ¼ cup Summer Soup Mix

• 2 Tbsp white miso

Directions

1. Dice scallion roots fine. Slice scallions thinly on the diagonal, keeping white parts and green tops separate.

2. Slice bok choi, keeping whites and greens separate.

3. Slice carrots into thin half rounds. Chop carrot tops fine.

4. Heat oil in a medium soup pot. Sauté carrots and scallion roots 1-2 minutes. Add scallion and bok choi whites, sauté 1 minute. Add scallion greens and ginger, sauté 1 more minute.

5. Add water and Summer Soup Mix. Bring to boil. Reduce heat and simmer uncovered for 15 minutes. Add scallion tops, bok choi greens, and carrot tops. In a small bowl, blend miso with a small amount of the broth. Return miso mixture to the pot. Simmer without boiling for 5 more minutes.