Miso Soup

Ingredients:

• 1 green onion

• 1 carrot

• Splash of white wine

• White Miso Paste

• Garlic

• Tomato

• Seaweed nori Sheet

• Extra Firm Tofu (1/4 brick)

• Shichimi Togarashi Spice

• Sesame Oil

Chop and sauté the carrot and onion on medium heat with a splash of sesame oil and white wine. Simmer.

In a blender, add the garlic cloves, a heathy dollop of miso paste, tomato and water. Blend until completely smooth.   

When the onions are translucent, add the miso/water mixture and raise the heat.

Cut a sheet of Nori into tiny slivers and add to the soup.

Dice extra firm tofu into tiny cubes and add to the soup. 

When the soup comes to a boil. Lower the heat and simmer for a minute, then remove from heat.

Serve with a dash of Shichimi Togarashi and a squirt of sesame oil on top.