Miso Soup with Micro Green Arugula

Prep time: 5 mins
Cook time: 5 mins
Serving size: 2 to 4

4 cups water
4 Tbsp white miso paste
2 green onions. green part only, chopped thinly
1/2 cup extra firm tofu, cut into ¼ inch cubes
1 sheet of roasted seaweed, cut into ¼ inch squares
1 cup micro green arugula

Cooking Directions: Bring water to a boil in a small soup pot. Reduce to a simmer. Place miso paste into a fine mesh strainer and place into simmering water. Ladle hot water and push miso through the strainer until all the miso has strained through. Remove strainer from pot. Add green onions, tofu, and seaweed into soup. Heat until tofu is warmed through. Place in serving bowls. Top with micro green arugula. Enjoy!

Original recipe courtesy of Be Mindful. Be Human.
See the full recipe here.