This Japanese soup loaded full of umami and with many health benefits such as immune boosting and supporting brain health.
Ingredients
60 OZ / 1700 ML vegetable broth
1 SHEET nori
4 EA green onion
3.5 OZ / 100 G white miso paste
3.5 OZ / 100 G beech mushrooms
5.5 OZ / 150 G collard greens
9 OZ / 250 G hard tofu
Directions
Add your collard greens and green onion to the mixing bowl and chop for 8 seconds / speed 5. Scrape down the sides.
Cut your tofu into cubes and add your tofu into the simmering basket along with the beech mushrooms. Add your miso paste and vegetable broth into the mixing bowl. Insert the simmering basket and cook your soup for 20 minutes / 230°F|110°C / speed 2 / stir.
Once cooked, divide your mushrooms and tofu between your bowls, then pour over the greens and soup. Garnish with some strips of nori.
