Japanese Miso Soup with Scallions, Mushrooms & Organic Tofu
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Ingredients
- 3 cups dashi soup stock
- ¾ cup firm organic tofu cubed in small bites
- 3 tablespoons miso paste
- ¼ cup green onions chopped
- ¼ cup shitake mushrooms chopped
- 1 teaspoon dried seaweed minced (optional)
- Splash of low sodium soy sauce or Braggs your choice
Instructions
- Pour the dashi soup stock in a medium size sauce pan on medium heat.
- Add in the tofu, onions, mushrooms, and seaweed if you are using it and let simmer for approximately 5 minutes.
- Take 1 cup of the soup stock and place in a pan with the miso paste and let it dissolve. Add this mixture back into the soup.
- Add a splash of soy sauce or Braggs to taste.
- Serve warm.