Easy Miso Soup
4 cups spring water
4 tsp Miso (we love Tradition Barley or Mellow Brown Rice)
1 small onion diced
1 teaspoon sesame oil
Chopped mushrooms (cremini, button, shitake)
Diced carrots
Frozen cubed squash
Put oil in saucepan and add diced onion. When onion starts to sizzle, add spring water. When water boils, add carrots and mushrooms. Boil until tender. Turn off heat. Add frozen squash and miso. Stir until dissolved and serve (hot sauce to taste especially in cold and flu season)