Ingredients
- 8 cups vegetable broth
- 2 sheets nori, cut into bite-sized pieces
- 8 tbsp white miso paste
- 1 cup baby spinach
- 1 cup green onions, chopped
- 1 cup firm tofu, cut into small cubes
- Optional Additions
- Shiitake mushrooms, sliced
- Bok choy
- Cooked rice noodles or ramen noodles
- Toasted sesame seeds
- Chili oil or chili crisp
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Linked Recipes
Preparation
Step 1
Pour the vegetable broth into a large pot and bring it to a gentle simmer over medium heat.
Step 2
Add the tofu and nori, then simmer for 3–5 minutes to warm the tofu and soften the seaweed.
Step 3
Add the baby spinach and cook for 1–2 minutes, just until wilted.
Step 4
Place the white miso paste in a small bowl. Ladle about ½ cup of hot broth into the bowl and whisk until smooth.
Step 5
Remove the pot from the heat and stir the dissolved miso back into the soup. Avoid boiling after adding the miso.
Step 6
Stir in the chopped green onions and taste. Add soy sauce or tamari if desired.
Step 7
Serve immediately with extra green onions, chili, or chili oil if desired.
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