Cleansing Breakfast Soup

Servings 4 servings
Prep Time 30 minutes


  • 4 cups boiling water
  • cup shiitake mushrooms, dried
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons minced garlic
  • ¼ teaspoon L&B Sea Salt
  • ½ cup cabbage or bok choy, sliced thin
  • ¼ cup celery, thin bias cut
  • ½ cup carrots, julienned
  • ½ cup firm organic tofu, diced
  • 1 heaping cup Earthbound Farm Organic “Zen” Greens
  • 1 cup snow peas, thin bias cut
  • 3 tablespoons organic white miso
  • ¼ cup green onions, thin bias cut


  1. In a small saucepan add water, dried shiitakes, ginger, garlic and sea salt; bring to a boil. Reduce heat and simmer uncovered for 10 minutes. This will help concentrate the broth.
  2. Strain broth through a fine mesh strainer, discarding mushrooms, ginger and garlic bits, so you are left with a clear broth.
  3. Place broth back in saucepan; add cabbage, celery and carrots, then simmer for 7-10 minutes.
  4. Add diced tofu, greens and snow peas into the saucepan and heat for 1-2 minutes, or until greens are wilted.
  5. Remove from heat. Dissolve miso in 2-3 tablespoons of your prepared broth then stir into soup. Divide into bowls and garnish with green onions.