2 strips kombu (sea vegetable), soaked and shredded
2 quarts vegetable stock or water
½ teaspoon sea kelp
Celtic Sea Salt
1 teaspoon honey
1 tablespoon organic miso
Chopped green onions for garnish
Place bok choy, onion, zucchini, dill, salt, honey, and kombu in soup pot and add stock. Bring to a boil, reduce heat, and simmer for 15 minutes. Add miso, heat 1 minute (do not boil). Garnish with green onions.