Miso Soup

1 yellow onion
1 inch piece ginger sliced
1 cup shitake mushrooms sliced
2 baby bok choy sliced
1 cup green onions
1 cup orange juice
¼ cup roasted sesame seeds
1/4 cup tamari
1/8 cup toasted sesame oil
1 tablespoon honey
12 oz pack of tofu cubed
½ cup miso

In a cast iron skillet on medium high heat put in sesame seeds and stir them until they brown. In a bowl combine sesame seeds, finely sliced green onion, tamari, toasted sesame oil, and honey. Stir and let sit.

Saute tofu in safflower oil until sides are golden brown. Remove from heat deglaze pan with rice wine vinegar. Saute onion in the pan until soft. Add ginger, mushrooms and sauté until soft.  Add 4 cups of water to mixture and bring to a boil. Add bowl of ingredients and remaing vegetables. Turn off heat and add miso and orange juice. Garnish with cilantro.

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