Vegetable Miso Soup
- 1 packet Mishima White Miso Soup
- 1 cup water
- ¼ cup shimeji mushrooms
- ¼ cup cabbage, roughly chopped
- In a medium pot, bring water to a boil and add the cabbage. Once the cabbage starts cooking, reduce the heat to low and add the shimeji mushrooms and miso soup package.
- Mix well and cook until the vegetables are heated through and rehydrated.
- Pour the miso soup into a bowl and serve immediately.