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Miso Soup 5 March, 2018 | Sauces & Soups

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  • 1 4-inch piece of kombu, optional
  • 1 quart vegetable broth or water
  • 1 bunch green onions, chopped
  • 1 large sheet raw nori, cut into small strips
  • 1 pound sprouted tofu, cubed (optional)
  • 1/4 cup miso paste
  • 1/2 cup warm water (for mixing with miso)


Rinse the kombu and steep overnight in a quart of broth or water.

Remove kombu and heat up the broth to about 175°F, do not boil. Stir in green onion, nori, and tofu, if using. Simmer for 3-5 minutes, remove from heat. Dissolve miso paste in warm water, and then stir into soup mixture. Serve and enjoy.

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