Immune-Building Miso Soup with Tofu

• 1 tablespoon (1.3 g) dried seaweed (wakame works well)
• 4 cups (946 ml) dashi, chicken, vegetable, or fish stock
• 1/4 cup (64 g) miso paste (any color)
• 2 tablespoons (12 g) thinly sliced scallions
• 1/2 cup (35 g) sliced shiitake or enoki mushrooms
• 1/2 cup (11 5 g) cubed, organic firm silken tofu

1. In a small bowl, soak the seaweed in water for 10 minutes.
2. Drain.
3. In a medium saucepan over medium heat, bring the dashi or stock just to a simmer.
4. Remove from the heat.
5. Whisk in 2 tablespoons (32 g) of the miso paste until it is fully dissolved, then add the remaining 2 tablespoons (32 g) and dissolve.
6. Dress with scallions, mushrooms, and tofu.
7. Serve immediately.

chicken, miso paste, scallions, shiitake, silken tofu

Taken from www.cookstr.com/recipes/immune-building-miso-soup-with-tofu (may not work)