Miso Soup

¼ sheet kombu (seaweed), cut into thin strips

1 ltr water

½ cup shallots, finely chopped

100g soft/silken tofu, diced

2 tbsp miso paste

 

Method: Boil kombu in water for 10 minutes or until seaweed becomes soft, then remove from heat.  Add shallots, tofu and stir in the miso paste. Add a dash of tamari sauce of extra saltiness desired.

This is a quick and easy snack when time is short. (makes 4 servings)