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:
- 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.
- 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.
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Enjoy eating whole!
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Tags: allergy friendly, clean eating, corn free, dairy free, delicious, dinner, easy, eating whole, eatingwhole.net, egg free, elisa rachel, gf, gluten free, gluten free recipe, gluten free recipes, healthy, homemade, miso, nasoya, organic, quick, recipe, recipes, simple, soup, tofu, vegan, vegan recipes, vegetarian
Questions? Comments? :)