Ginger Miso Soup With Asian Greens

Serves 1-2

Total preperation time: 10-15 minutes

• Fill a medium sauce pan about ¾ full of drinking water and bring to boil
• Add 1-2 vegetable bouillon cube(s) and gently stir to dissolve
• Add a dash of Bragg’s Liquid Aminos
• Slice and peel a bit of ginger root and add to water (use about half a teaspoon full of very small pieces)
• Chop 1-2 celery stalks and add
• Boil for a few minutes
• Chop chard into medium sized pieces and add – use 1 big piece or stalk
• Reduce heat to high simmer
• Add baby bok choy. Prepare by cutting of bottom (like on a celery plant) and halving pieces lengthwise
• Sprinkle in a tiny bit of wakame – it expands a lot! You can always add more.
• Simmer for two more minutes
• Turn off heat and remove from burner
• To prepare miso for mixture: In a small dish put 3-4 tablespoons of broth from pan then add two tablespoons of miso. Pour another 2+ tablespoons of broth onto spoon with miso paste to help dislodge and dissolve. Then stir a bit until paste has become mostly liquid. Then add to soup.
• Top with precooked tofu cubes (recipe included on another page) & enjoy!