Miso Soup with Greens and Tofu

Ingredients

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Seaweed Wraps, Sushi Nori

  gimME

  1 sheet or 3g

• 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

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  ½ cup or 126g

Directions

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

Similar Foods

• Tofu, Grapefruit, and Avocado Salad with Miso-Tahini Dressing
• Maple Miso Chicken And Greens
• Thai Coconut Soup with Tofu and Mushrooms
• Mushroom and Soba Miso Soup
• Tofu Scramble with Sweet Potato & Greens
• Lemony Lentil and Greens Soup