15-Minute Miso Soup with Greens and Tofu

Nutrition Notes

Ingredients

• 4 cups vegetable broth (use dashi for more traditional miso soup // see notes above)
• 1 sheet nori (dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup)
• 3-4 Tbsp white or yellow miso paste
• 1/2 cup chopped green chard or other sturdy green
• 1/2 cup chopped green onion
• 1/4 cup firm tofu (cubed // use silken tofu for more traditional miso soup)

Preparation

1. 1

   Step 1

   Place vegetable broth in a medium sauce pan and bring to a low simmer.
2. 2

   Step 2

   In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.
3. 3

   Step 3

   To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
4. 4

   Step 4

   Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.

5. Bon appetit!