1 litre vegetable broth
120g firm tofu, diced
5 shiitake mushrooms, thinly sliced
2 green onions, trimmed and thinly sliced
1-2 tbsp organic miso paste (white or yellow miso)
1-2 tsp wakame, seaweed, or sliced nori
4 tsp gluten free or regular soy sauce
- Bring the vegetable broth to a boil in a saucepan.
- Add the mushrooms and seaweed, reduce heat to low, and simmer for 4 minutes.
- Stir the miso paste and soy sauce together in a small bowl; add to the broth along with the tofu and continue cooking for 1 minute more.
- Pour the soup into bowls and top with the green onions to serve.