Miso Soup

Japanese miso soup with tofu and seaweedIngredients:

- 2 tbsp premium non GMO Miso paste

- 4 cups homemade chicken broth

- handful sliced button mushrooms/enoki mushrooms

- 15 g dried wakame, soaked in water for 1 hour

- 150g Silken tofu cut into cubes

Bring chicken broth and wakame to boil for 15 minutes. Reduce heat to low and add the mushrooms. Allow it to cook for another 5 mins. Add miso paste and stir till the paste dissolves. Add the tofu last.