Ingredients:
- 1 quart dashi broth (or mushroom broth for vegan recipe)
- 1/2 cup white miso paste
- 3/4 cup firm tofu, diced
- 2 nori sheets (dried seaweed sheets)
- 1/2 cup chopped green onions (scallions)
Directions:
- Place the dashi or mushroom broth in a large stockpot. Add 1 quart of water, cover, and bring to a boil.
- While the broth is coming to a boil, dry the tofu with paper towels and dice. Then cut the nori sheets into small 1/4 inch pieces with kitchen sheers. Chop the green onions.
- Once the broth reaches a boil, turn off the heat and whisk in the miso paste. Once dissolved, add the tofu, nori, and green onions. Stir and serve
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