(Gluten Free/Celiac Friendly - Can be vegan by using Miso with no Bonito) 4 cups vegetable broth
1/2 cup chopped green chard or buk choy
1/2 cup chopped green onion
1/4 cup firm tofu (cubed)
3-4 Tbsp white miso paste (fermented soybean paste) with or without bonito (fish flavor, though bonito makes it non vegan-vegetarian-friendly) - make sure marked gluten free
1 sheet nori (dried seaweed) cut into large rectangles - 1 sheet yields 1/4 cup
Servings: 2 bowls
Prep time: 5 min.
Cook time: 10 min.
Place vegetable broth in a medium saucepan and bring to a low simmer.
Add nori and simmer for 5-7 minutes.
In the meantime, place miso into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump. Set aside.
Add green chard, green onion, and tofu to the pot and cook for 5 minutes. Then remove from heat, add miso mixture, and stir to combine.
Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.
Recipe originally from here. This post content was created by Giuliana Cascardo. All visuals are self taken or created, all writing is original aside from any statistical or historic information which is sourced by external links. Any photos that are not taken or created by Giuliana Cascardo are sourced in photo discription. Nothing in this post is affiliated with any sponsors or commercial work.