2 Cups greens of choice (I used baby kale & spinach)
1 Tablespoon gluten-free Tamari
Optional: chopped scallions for garnish, 1 cup snow peas
Salt to taste, if needed
In a large pot bring your water/stock and bring to a low simmer. In a small bowl whisk together your miso paste & tamari + 2 Tablespoons of water; whisk until smooth & add to your pot.
Add your cubed tofu, nori sheets, greens, (scallions & snow peas, if using. I had some cucumber I needed to use up so I sliced them and added them to the soup for a crunch!) and simmer for 10-15 minutes. Taste a spoonful and add salt, if necessary.