Serves 4 / This soup delivers live probiotics through miso, plus valuable minerals from nori, a dried seaweed. Ingredient tips: Ramps, or very young leeks, are one of spring's first green foods; if you can't find them, substitute green onion or chives. Look for spicy nori strips or sheets in the Asian foods section.

2 ounces fresh shiitake mushrooms
1 cup water
1 cup low-sodium vegetable broth
1/2 cup roughly chopped red onion
1/3 cup thinly sliced carrot
1 cup cooked brown rice
4 ounces soft tofu, cut into ½-inch cubes
1/2 ounce tender ramps or green garlic (or 1 green onion), cut into small slivers
2 & 1/2 ounces baby spinach
1/3 cup chickpea miso paste
1/2 cup warm water
1 ounce spicy nori, cut into strips

1. Remove stems from mushrooms and discard. Slice caps.
2. In a saucepan, heat 1 cup water and broth; add mushrooms, onion, carrot, cooked rice, and tofu. Bring to a low boil and cook for 5 minutes. Remove from heat. Add ramps or green garlic and spinach; stir until spinach begins to wilt.
3. Combine miso with warm water, stirring to dissolve all lumps. Add to soup and mix. Serve in large soup bowls, topped with nori strips.

PER SERVING: 146 cal, 9% fat cal, 2g fat, 0g sat fat, 0mg chol, 7g protein, 30g carb, 6g fiber, 638mg sodium

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