Step 1

Place vegetable broth in a medium sauce pan and bring to a low simmer.

Step 2

In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.

Step 3

To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.

Step 4

Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.