Rinse the kombu and steep overnight in a quart of broth or water.
Remove kombu and heat up the broth to about 175°F, do not boil. Stir in green onion, nori, and tofu, if using. Simmer for 3-5 minutes, remove from heat. Dissolve miso paste in warm water, and then stir into soup mixture. Serve and enjoy.
from the NSM Nutrition Team recipe box
anti-inflammatory, dairy-free, gluten-free, vegan
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