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.

Miso Soup
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