1 cake of organic tofu, cut into ½ inch cubes, or shrimp
Celtic Sea Salt
Chopped green onions
Several drops dark sesame oil
Soak shiitake mushrooms with boiling water in heatproof bowl for 10 minutes. Bring stock to boil in large soup pot. Add ginger, leeks or onions, bok choy and carrots. Lower heat and simmer 10 minutes until vegetables are tender. Drain mushrooms and add soaking liquid to soup. Thinly slice shiitake caps and stir into soup with spinach and tofu or shrimp and cook for 5 minutes. Add pepper, honey, parsley, salt to taste. Sprinkle with green onions and optional sesame oil.