1 cup vegetable broth
1 cup water
2 tbsp miso paste (available at most asian supermarkets)
2 servings cubed tofu (un firm works best)
Nori sheet broken into bits
Green onions for topping
- In a large pot, pour in vegetable stock and water and bring to a gentle boil.
- Whisk the miso paste into the water mixture until all has dissolved.
- Let simmer for 5 minutes then add in the sliced tofu. Let simmer for another 5 minutes then drop in the strips of seaweed.
- Divide evenly into soup bowls and top with scallions, if desired.