Excellent Miso Soup

6 cups water
White cabbage, chopped
Mushrooms, sliced
Oil, for frying
Enough miso to make the soup salty without having to add salt
1 package firm tofu, chopped into small pieces
1 package cauliflower, frozen and thawed out
1 package peas, frozen and thawed out

Dissolve miso into water.
In soup pot, sauté cabbage and mushrooms for a few minutes on high heat in oil. Add water, cauliflower, peas, and tofu.
Bring soup to a boil then turn down heat and let it simmer for a few minutes. Add the miso until you get the desired flavor. Let the soup sit for at least ˝ hour before serving for the best flavor. Serve hot.

**Be careful not to cook miso too long or you will ruin its good properties.