Miso Soup

This is a great soup for when you have a cold, or want a light, yet filling addition to your meal.
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Ingredients

  • 6 c water
  • 2 tbsp wakame seaweed. I do not like the kombu type
  • 4 baby bok choi, quartered
  • 1/3 cup Miso Master Organic Mellow White Miso paste
  • 1 pound extra-firm silken tofu, sliced
  • 4 green onions, sliced
  • 1 tbsp toasted sesame oil

Instructions

  1. In a 2-quart stockpot, add water and wakame. Bring to a simmer over medium heat and cook for 20 minutes. Discard kombu.
  2. Add bok choi and cook until tender, about 5 minutes.
  3. In a small bowl, whisk together miso and a half cup of the hot liquid, then add back to the stockpot. Remove from heat.
  4. To serve, portion soup into bowls and add silken tofu. Garnish with green onions and toasted sesame oil.

Notes

Source: https://www.martindalesnutrition.com/vegan-miso-soup-with-silken-tofu/