Breakfast Miso Soup Recipe

• 2 1/2 c. Water
• 1 x Wakame Seaweed, 3" Strip
• 1/2 c. Lowfat Tofu, Hard, Minced In 1/2" Chunks
• 1 x Green Onion, W/Stems, Chop Fine
• 1 Tbsp. Barley Miso

1. Bring water to a boil, add in wakame and one half of the green onion.
2. Simmer 5 mins.
3. Turn off heat, add in miso to taste by diluting 1 to 2 TB of miso in a ladle full of the soup water, mashing and smoothing out the miso and adding it back to the pot.
4. Pour into large bowl, over small chunks of tofu.
5. Garnish with minced green onions, serve steaming warm.
6. Makes 4-6 portions.

water, green onion, barley

Taken from cookeatshare.com/recipes/breakfast-miso-soup-91970 (may not work)