Miso Soup
gf
See notes under photo for making this soup vegan.
My favorite soup as a starter before a table full of sushi!  It's fast and easy.
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Makes 4 servings.
Ingredients - **See notes under photo for help with seaweed and miso choices.
6 cups water w/ bonito flakes (non vegan)OR 6 cups  vegetable broth (vegan)**
1 sheet nori or kombu dried seaweed, cut into large rectangles**
1/3 cup white or yellow miso paste**
1/2 cup chopped green onion
1/2 cup silken tofu, cut into small cubes 
2 tbsp dried wakame seaweed (optional)
Steps
  1. Spoon the miso into a small bowl or cup and add a bit of hot water.  Whisk together until the miso is fairly smooth.  Set aside.
  2. Over medium heat, bring either water or vegetable broth to a low simmer.
  3. If using water - add bonito flakes after water starts to simmer.
  4. For either water-base or vegetable broth-base, add green onion and simmer on very low heat for about 5 minutes.
  5. Stir ini kombu or nori and silken tofu cubes.
  6. Remove from heat and quickly whisk in the miso mixture and wakame (if using). 
  7. Add more miso or a dash of salt, if not salty enough. Serve warm. 
**Kombu and nori are both seaweed.  Kombu is has a stronger flavor than nori.  Choose according to your taste.
**White miso paste is made from fermented soybeans, while yellow miso is made from chickpeas.  ​
**Bonita flakes give Miso Soup a bit of a fish flavor; omit the bonita flakes to make the soup vegan.