Immune-Building Miso Soup with Tofu

1. 1

   In a small bowl, soak the seaweed in water for 10 minutes.

2. 2

   Drain.

3. 3

   In a medium saucepan over medium heat, bring the dashi or stock just to a simmer.

4. 4

   Remove from the heat.

5. 5

   Whisk in 2 tablespoons (32 g) of the miso paste until it is fully dissolved, then add the remaining 2 tablespoons (32 g) and dissolve.

6. 6

   Dress with scallions, mushrooms, and tofu.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.