Miso Soup with Greens

1

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

2

In the meantime, place miso 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

Read the instructions on the package for the seaweed, it might require soaking. If you are using a nori sheet just cut it into piece and set aside.

4

Remove the hard stems of the shiitake mushrooms and slice the cap into pieces.

5

Add shiitake, chard, green onion, and tofu to the broth. Cook for 8 minutes.

6

Then add seaweed and stir. Remove from heat, add miso mixture, and stir to combine. *Make sure not to boil the miso.

7

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