Popular Conditions & Diets
Ingredients
7
Time
10m
Serves
1
Recipe by Carley Nadine
Ingredients
7
Time
10m
Serves
1
4 cups
Vegetable Stock
2 Tbsp
Nori
4 Tbsp
Miso Paste
1/2 cup
Shiitake Mushrooms
1/2 cup
Green Chard
chopped
1/2 cup
Green Onion
Vegan
chopped
1/4 cup
Extra Firm Tofu
1
Place vegetable broth in a medium sauce pan and bring to a low simmer.
2
In the meantime, place miso into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.
3
Read the instructions on the package for the seaweed, it might require soaking. If you are using a nori sheet just cut it into piece and set aside.
4
Remove the hard stems of the shiitake mushrooms and slice the cap into pieces.
5
Add shiitake, chard, green onion, and tofu to the broth. Cook for 8 minutes.
6
Then add seaweed and stir. Remove from heat, add miso mixture, and stir to combine. *Make sure not to boil the miso.
7
Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.
Carley is a Toronto based Holistic Nutritionist and Wellness Consultant. She believes that health involves SO much more than just nutritious food and supplements-such as mindfulness, mindset, connection with nature and community. She believes deeply in educating and empowering people — especially women — to take their health and well-being into their own hands. So that they can live a happy, balanced and abundant life.
