Spicy Miso Soup, Bok Choy & Tofu

A simple soup for weeknights when you realize you are starving and craving something healthy and yummy.

Ingredients

• Vegetable Broth  ·  4 cups 
• Scallions, sliced  ·  1/2 cup 
• Nori Seaweed, dried and sold in sheets  ·  1 piece 
• White or Yellow Miso Paste  ·  4 tablespoons 
• Bok Choy, chopped  ·  1/2 cup 
• Firm Tofu, cubed  ·  1/4 cup 
• Herbie's Harissa Spice  ·  2 teaspoons 

Instructions

1. Place vegetable broth in a medium saucepan and bring to a low simmer.
2. In the meantime, place the miso into a small bowl, add hot water and whisk until smooth. This will ensure it doesn't clump up when added to the soup later. Set aside.
3. Add bok choy, scallion, and tofu to the simmering broth and cook for an additional 5 min.
4. Then add nori seaweed and stir until fully incorporated.
5. Remove from the heat, add miso mixture and stir to combine.
6. Taste and add more miso paste or a pinch of salt if desired.
7. Serve while it's hot and garnish with Herbie's Harissa Spice Mix.

Jenny's Tip: - This recipe includes baby bok choy and tofu but you can use whatever vegetables you have, for example scallions or mushrooms and then serve with a side of rice.