Miso Soup with Greens and Tofu

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Toasted Seaweed Nori

  Yamamotoyama - Walmart

  1 sheets or 1g

• Miso

  4 tbsp or 69g

• Chard

  Swiss, raw

  ½ cup or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Tofu

  Raw, firm, prepared with calcium sulfate

  ½ cup or 126g

Directions

1. Place vegetable broth in a medium saucepan and bring to a low simmer.
2. In a small bowl, whisk miso with a little hot water until smooth to prevent clumping. Set aside.
3. Add chard, scallions, and tofu to the broth and cook for 5 minutes. If using silken tofu, add it at the end of cooking.
4. Add nori and stir. Remove from heat, add miso mixture, and stir to combine.
5. Taste and add more miso or a pinch of sea salt if desired. Serve warm.