Swiss Brown Mushroom in Miso Soup

1. In a stock pot sauté in 2 tsp olive oil 1 pack of Swiss Brown Mushrooms (sliced).
2. Add 6 cups of beef stock or plain water. Bring to a boil.
3. Add 1 cup Miso paste.
4. Add 1 cup of dried Wakame (Dried Seaweed).
5. Season with salt and pepper to taste.

To serve, ladle into a bowl and garnish with chopped spring onions. You may also add cubed silken tofu before you cook the Wakame.