Veggie Soup a la Andoh

I adapted this from a recipe in Elizabeth Andoh's Washoku. I simplified mine and didn't add the cornstarch that she calls for. 1 sliced leek about 1/4 cup mushrooms, sliced 1/2 sweet potato, diced 1/2 butternut squash, diced about 1/2 cup diced firm tofu about 1 cup shredded greens (cabbage, kale, collards, etc) Sautee everything except the greens in 1-2 tablespoons vegetable oil. Sauteeing the root veggies helps them keep their shape in the broth. Add whatever broth you want (dashi, chicken, veggie) enough to cover. I used water with a little boullion paste and a piece of kombu. Add the greens. Simmer gently until the root vegetables are tender. You can pretty much put any kind of root vegetable in this. IMAG0143