Cleansing Breakfast Soup

Servings 4 servings
Prep Time 40 minutes


  • 4 cups Water
  • 1/3 cup shiitake mushrooms dried
  • 1 tbsp fresh ginger grated
  • 2 tsp garlic minced
  • 1/4 tsp Lunds & Byerlys sea salt
  • 1/2 cup cabbage or bok choy thinly slices
  • 1/4 cup celery thin bias cut
  • 1/2 cup carrots julienned
  • 1/2 cup firm organic tofu diced
  • 1 heaping cup Earthbound Farm Organic "Zen" Greens
  • 1 cup snow peas thin bias cut
  • 3 tbsp organic white miso
  • 1/4 cup scallions thin bias cut


  1. In a small saucepan add water, dried shitakes, 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 resulting in a clear, liquid broth. Place broth back in saucepan; add cabbage, celery and carrots then simmer for 7-10 minutes. At this time, place diced tofu, greens and snow peas into the saucepan and heat for 1-2 minutes, or until greens are wilted.
  3. 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.