One Pot Miso-Based Soup

Miso-Based Soup Recipe
plant-based, gluten-free, vegan, refined sugar-free

Ingredients (for one serving):

• 1 Tbsp Miso paste
• 1/4-1/2 cup Cabbage, sliced (any vegetable you have on hand can work, e.g. peas, zucchini, kale, carrots; if you are looking for more of a stew like consistency, increase the amount of veggies; option also to omit veggies for more of a traditional miso soup)
• 1/4 cup Onion, diced
• 1 clove Garlic, minced
• 1 cup Vegetable broth (no added sugars or oils)
• 1/4 cup Tofu, cubed or 3/4 cup dry Soy curls (soaked 10 min in water)
• 1 sheet Nori dried seaweed, torn or cut into small pieces
• Salt to taste (miso is quite salty so you may not need any additional salt)

Instructions:

1. Begin by dissolving the Miso paste in a small amount of hot water to remove clumps and set aside.
2. Heat a medium-sized pot over medium heat and dry sauté the cabbage, onions, and garlic until soft. If needed, add a little bit of water or vegetable broth to the vegetables to prevent sticking.
3. Next pour in the vegetable broth, increase heat to medium-high, and bring to a simmer. 
4. Reduce heat and stir in Tofu or Soy curls and the small pieces of Nori seaweed. 
5. After about 5 minutes, remove from heat and mix in the dissolved Miso paste. Best served warm and fresh.