An inspired take on Japanese miso soup with tofu and vegetables.
Ingredients
8 cup
Vegetable stock/broth
2 sheet
Seaweed, nori
(seaweed; cut into large rectangles; sheet yields 1/4 cup)
6 tbsp
Miso paste
(white or yellow)
1 cup
Swiss chard
(chopped; or other sturdy green)
1/2 cup
Enoki mushroom
1/2 cup
Green onion
(chopped)
1/2 cup
Tofu, silken, soft
(cubed // use silken)
Instructions
Place vegetable broth in a medium sauce pan and bring to a low simmer.
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.
To the broth add chard, bok choy (or other greens of choice). Option to add enoki mushrooms, shiitake mushrooms or other mushrooms of your choice.
Then add tofu (if using silken, add at the end of cooking) and cook for 5 minutes.
Then add green onions let cook for another minute. Add nori and stir.
Add miso mixture, and stir to combine.
Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.
