This easy soup allows you to make a flavorful soup in less than 10 minutes that is chock full of greens and seaweed. Miso has long been revered in Asian cultures for its powerful health benefits.

Yields1 Serving
 6 cups water
 1 teaspoon of mushroom powder
 1 tablespoon dried wakame, soaked in water
 1/2 cup cubed organic tofu (optional)
 1 cup of chopped leafy green vegetables (spinach, baby bok choy, baby kale)
 1/4 cup miso paste (or dehydrated miso powder)
 2 tablespoons chopped scallions
1

Bring water to boil. Add seaweed, tofu and mushroom powder and simmer at medium heat for 2 minutes.

2

Add vegetables and turn heat back to high. Bring to a boil and stir for 1 minute, until vegetables are wilted.

3

Turn off heat, then add miso paste and stir until dissolved, adding more to taste if desired.

4

Top with scallions.

Category, Cooking Method

Ingredients

 6 cups water
 1 teaspoon of mushroom powder
 1 tablespoon dried wakame, soaked in water
 1/2 cup cubed organic tofu (optional)
 1 cup of chopped leafy green vegetables (spinach, baby bok choy, baby kale)
 1/4 cup miso paste (or dehydrated miso powder)
 2 tablespoons chopped scallions

Directions

1

Bring water to boil. Add seaweed, tofu and mushroom powder and simmer at medium heat for 2 minutes.

2

Add vegetables and turn heat back to high. Bring to a boil and stir for 1 minute, until vegetables are wilted.

3

Turn off heat, then add miso paste and stir until dissolved, adding more to taste if desired.

4

Top with scallions.

MISO SOUP

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.