Servings: 4 (1-cup servings)

• 4 cups vegetable or meat broth or bouillon
• 1/2 cup shredded carrots
• 1/2 cup thinly slices mushrooms
• 4 tbs miso paste
• 1 sheet nori (dried seaweed), cut into strips
• 1 8oz package tofu (any firmness, but soft is ideal) drained and cut into small, bite-sized cubes
• 1/2 cup sliced green onions

1. Bring broth to a boil, add carrots and mushrooms, reduce heat, and boil gentle for 3 to 5 minutes.
2. Add miso paste to gently boiling water and stir until dissolved.
3. Add nori and gently boil for 1 minute or until softened. Remove the pot from heat.
4. Add tofu cubes and sliced green onions. Serve while hot.
5. Refrigerate leftovers for up to 3 days.