MISO SOUP
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.
[cooked-sharing]
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.
CategoryLess Than 10 Minute Recipes, Soups
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
