✓ 4 cups of vegetable broth
✓ 1/2 cup of chopped chard (or any other robust green veggie)
✓ 1/2 cup of chopped spring onions
✓ 1/4 cup of cubed tofu
✓ 4 tbsp of homemade miso paste
✓ 1 sheet of nori, chopped
To prepare the meal, bring the vegetable stock to a low simmer in a medium-sized saucepan. Stir in the nori and leave simmering for another 3-4 minutes. Add in the chopped chard and spring onions, then add in the tofu. Leave simmering whilst you add 1/4 of your tofu to 4 bowls. Take the soup off of the heat, add in miso paste and serve across the 4 bowls. Enjoy!