15-Minute Miso Soup with Greens and Tofu

Name: 15-Minute Miso Soup with Greens and Tofu
Total time: 30 min
Ingredients: 4 cups vegetable broth (use dashi for more traditional miso soup // see notes above); 1 sheet nori (dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup); 3-4 Tbsp white or yellow miso paste (fermented soy bean or chickpea paste) with or without bonito (fish flavor, though bonito makes it non vegan-vegetarian-friendly); 1/2 cup chopped green chard or other sturdy green; 1/2 cup chopped green onion; 1/4 cup firm tofu (cubed // use silken tofu for more traditional miso soup)

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Total: 30

Servings: 22

15-Minute Miso Soup with Greens and Tofu

Ingredients

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4 cups vegetable broth (use dashi for more traditional miso soup // see notes above)1 sheet nori (dried seaweed // optional // cut into large rectangles // 1 sheet yields 1/4 cup)3-4 Tbsp white or yellow miso paste (fermented soy bean or chickpea paste) with or without bonito (fish flavor, though bonito makes it non vegan-vegetarian-friendly)1/2 cup chopped green chard or other sturdy green1/2 cup chopped green onion1/4 cup firm tofu (cubed // use silken tofu for more traditional miso soup)

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Instructions

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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.

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