Miso Soup


- 1 Tbsp. veggie broth
- 2 sheets of Yamamotoyama Roasted Sushi Nori Seaweed
- 1 Tbsp. miso paste
- Water
- ½ cup chopped chard
- ½ cup chives
- Tofu cut in small squares



  1. Place 3 cups of hot water in a pot and mix with one tablespoon of veggie broth.
  2. Cut 2 sheets of nori and place in the pot until the water is boiling.
  3. Mix one tablespoon of miso paste in another bowl with hot water until blended.
  4. Place ½ cup of chopped chard, ½ cup of chives, and tofu. Mix well for 2 minutes or until all ingredients are incorporated.
  5. Pour the miso soup and enjoy.
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