5 cups water

1 ounce dried whole shiitake mushrooms

½ teaspoon Bragg Liquid Aminos

1 teaspoon honey

2 cups fresh button mushrooms, sliced

2 teaspoons Minor's Low Sodium Chicken Base

4 teaspoons organic miso (yellow, shinshu miso)

2 slices peeled ginger

4 ( ¼ ″) slices soft, silken tofu

1 (6-ounce) can Chicken of the Sea Very Low Sodium Tuna, drained

4 large green scallions, white and green part finely chopped

• In a saucepan or tea kettle, bring the water to a boil. Place the dried mushrooms in a bowl and pour enough boiling water over them to cover generously; set aside.

• Add about ½ cup of the boiling water to a large, heavy nonstick skillet. Stir in the Bragg Liquid Aminos and honey. Add the sliced fresh mushrooms to the skillet, cover, and simmer on medium-low until tender, about 2 minutes. Remove from heat and set aside.

• Use a slotted spoon to remove the reconstituted dried mushrooms from the water. Add the mushrooms to the skillet with the fresh mushrooms. Strain the liquid from the dried mushrooms to remove any sediment.

• In another saucepan, whisk together the remaining water and the strained mushroom liquid with the chicken base, miso, and ginger. Bring to a simmer over medium heat for 5 minutes. Remove the ginger and keep the liquid hot.

• To serve, place a slice of the tofu in each of 4 warmed soup bowls and top with the cooked mushrooms and tuna. Evenly ladle the chicken broth-miso soup on top and garnish with the chopped scallions.