Miso Soup

4 cups of water

1 sheet of nori, cut into large rectangles

1/2 cup of chopped green chard or other sturdy green

1/2 cup of chopped green onion
1/4 cup of firm tofu, cubed
3 or 4 tablespoons of white miso paste with or without bonito (though bonito makes it non vegan- vegetarian-friendly.)

Place the water in a medium sauce pan and bring to a low simmer.

Add nori and simmer for 5-7 minutes.

In the meantime, place 3 or 4 tablespoons of miso into a small bowl, add a little hot water and whisk until smooth. Then add this mixture to the soup and stir. This will ensure it doesn’t clump.

Add remaining ingredients to the pot and cook for another 5 minutes or so. 

Taste and add more miso or a pinch of salt if desired. 

Serve warm.