VEGEMISO and Ginger Soup - VEGEMITE

Ingredients

• 1.5 litres salt reduced chicken stock or vegetable stock
• 11/2 tablespoons VEGEMITE
• 3 spring onions diagonally sliced
• 1 large carrot cut into julienne strips or spiralised
• 1 bunch baby bok choy, thickly sliced diagonally
• 3 teaspoons grated green ginger
• 200g shitake mushrooms, trimmed (or swiss brown mushrooms, sliced)
• 1-2 tablespoons red miso paste (optional)
• ½ cup frozen edamame beans (can use fresh)
• 15g wakame, broken into pieces
• 300g silk tofu, cut into cubes