Miso soup is a light brothy soup that is commonly consumed in Japan and enjoyed around the world!  

Miso is traditionally made from fermented soybeans. There are many varieties of miso.  Shiro (white) miso is the lightest in color and in flavor.  This could be a good variety to to start with if miso is a new flavor for you! 

Miso Soup:

INGREDIENTS:

• 6 cups water
• 2 medium carrots, grated or finely chopped
• 12 oz extra firm organic tofu, cut into ½ inch cubes
• 3 inch strip of wakame seaweed, cut into small squares (kitchen shears work well for this)
• 1 Tbsp gluten free tamari
• 1 large handful chopped bok choy
• ¼ cup miso paste
• ¼ cup hot water
• 3 scallions, thinly sliced

DIRECTIONS:

1. Bring water to a boil in a pot over high heat.
2. Add carrots, tofu, wakame, and tamari. Reduce heat and simmer for about 10 minutes.
3. Remove from heat and stir in bok choy (it will cook on its own).
4. In a small dish, dissolve the miso paste in the hot water.
5. Add miso into the slightly cooled soup, garnish with scallions and serve immediately.