This is miso made the classic way. So tasty, healthy and easy!
Recipe serves 2. Double or triple ingredients as needed.
4 cups filtered water
1/2 cup dark leafy greens - Swiss Chard, Kale, other greens of your choosing
1/2 cup diced scallions
1/4 cup firm tofu, drained and cubed (optional)
3-4 T white miso paste
1 sheet of Nori (seaweed), about 1/4 cup, cut into large pieces
Put the filtered water into a saucepan and bring to a simmer. Add the Nori pieces and simmer for about 7-8 minutes.
Put the miso in a small cup, add some of the hot water, and mix until well blended. Add the miso to the hot water and keep on a very low heat. Do not let the soup boil.
Add the scallions, greens, and any other veggie you care to add - grated carrot, cauliflower wedges, cabbage, etc. Cook on low for another 5-6 minutes.
Taste before serving to check if more miso or a bit of sea salt needs to be added.
Note: Classic Miso calls for adding diced tofu. Since Miso is a soybean paste I don't usually add additional tofu. It's good either way!