Broth:
1 large yellow onion, sliced
Fennel stalks, roughly chopped or kept long
2 stalks celery, roughly chopped
2 large carrots, roughly chopped
1 cup of shiitake stems (save caps for soup)
Few scallions
Shiitake mushroom stems or a handful or dried shiitakes
2 cloves garlic
1 inch knob ginger
8-10 cups water
4 heaping tablespoons of white or red miso
2 tablespoons rice vinegar
2 tablespoons tamari
Handful of dulse leaves OR 1 sheet kombu
Sea salt to taste

Veg for soup:
Broccoli florets
Sliced cabbage
1 cup sliced shiitake mushroom caps

Toppings:
Avocado
Chopped Scallions
Toasted Sesame seed
Chili oil or crisp

Cooked Noodles (rice, udon or ramen)

Directions:
Add all veg, shiitake stems and ginger to pot with water. Bring to a boil then simmer for about an hour. After an hour, add dulse, tamari and rice vinegar. Simmer for another 15 minutes. Strain and return clear broth to pot. Mix in miso until dissolved. Add your fave raw veg to hot broth to quickly cook about two minutes. Plate your fave cooked noodles (Lotus Foods rice ramen here), top with avo, sesame seeds, chili oil and enjoy.