Green Miso Soup

Directions

1. Cut the leeks into quarters, then chop into 1/4" pieces. If you're using an onion, chop roughly.

2. Add the leeks to a large stock pot with the olive oil. Sauté on medium-low heat until translucent.
3. Finely chop the celery and add to the pot.
4. Add the cabbage ribbons to the pot.
5. Destem the mushrooms and cut into slices.
6. Add the ginger, garlic, and miso paste to the pot. Cover with the vegetable broth and stir in the soy sauce.
7. Let cook, covered, until it simmers.
8. Slice the zucchini into coins and chop the broccoli. Bring to a simmer.
9. Cut the tofu into 1/2" cubes, then add to the pot.
10. Stir in the lemon juice, nutritional yeast, and rice vinegar right before serving.