Almost Instant Mushroom & Leek Miso Soup

I plan on making sushi this weekend. It's going to be a bit unpleasant, weatherwise, so I have decided to challenge myself again in the art of nigiri and maki sushi. I have had limited success before, but success nonetheless. Since it will be quite cold, I wanted to add something warm and comforting to start.

Mushroom & Leek Miso Soup
Serves 6
Prep Time: 10 minutes
Cook Time: 20 minutes

• 8 oz shitake mushroom caps, sliced
• 1/2 cup light miso paste
• 1 cup sliced leeks
• 2 cups vegetable stock
• 4 cups water
• 1/2 tsp light vegetable oil
• thinly sliced scallions and finely diced tofu, for garnish

Sautee leeks and mushrooms in the vegetable oil. When softened, deglaze with the stock. Melt in the miso paste until dissolved. Add the water and bring to a light boil. Serve hot with a few tbsp of tofu and a sprinkle of scallions.