Total Calories: 139
Yield: 15 cups
In a large soup pot, bring the stock to a boil along with the celery, green onions, garlic, sweet potato, and napa cabbage. Cook for 30 minutes, then turn off the heat.
Dissolve the miso in the warm water, and add to the soup. Add the toasted sesame oil, and stir well. Serve with nutritional yeast to sprinkle on top of each bowl, if desired.
If you need to reheat this soup, remember not to boil it, or the enzymes in the miso will be destroyed.
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