Miso Soup

2 fresh tomatoes, diced small
1/4 cup sesame oil
1/4 cup peanut oil
1 bunch bok choy, diced
1 large leek, sliced
1 large pkg. mushrooms, quartered
1 pkg. shiitake mushrooms, sliced
1 qt. vegetable broth
1/2 bottle vegetable juice
2 cups water
2-3 sprigs dried wakame sea vegetable, chopped fine
Bragg’s Liquid Aminos (or soy sauce), to taste
1 tsp. sea salt
3 heaping Tbsp. brown rice miso

• Sauté the tomatoes in oil and cook until tender. Add bok choy, leeks, and mushrooms and sauté briefly. Add vegetable broth, vegetable juice, water, and wakame and bring to boil.
• Turn the heat down to medium-low, add the Bragg’s and sea salt, and cook for about 10 minutes.
• Prepare the miso by mixing it together with water and stirring to make a paste. Stir it into the soup—but do not boil. Cook over low heat for another 10 minutes.