Ingredients (serves 2-4):

• 12 oz firm tofu, cubed
• 6 Cups water / low-sodium vegetable stock
• 4 Tablespoons white miso paste
• 2 sheets of nori, cut into 2-inch squares
• 2 Cups greens of choice (I used baby kale & spinach)
• 1 Tablespoon gluten-free Tamari
• Optional: chopped scallions for garnish, 1 cup snow peas
• Salt to taste, if needed

Directions:

1. In a large pot bring your water/stock and bring to a low simmer.  In a small bowl whisk together your miso paste & tamari + 2 Tablespoons of water; whisk until smooth & add to your pot.
2. Add your cubed tofu, nori sheets, greens, (scallions & snow peas, if using.  I had some cucumber I needed to use up so I sliced them and added them to the soup for a crunch!) and simmer for 10-15 minutes.  Taste a spoonful and add salt, if necessary.

3. Enjoy eating whole!