This soup is low in calories (50 per serving) and big in flavor.
¼ cup Hijiki seaweed, dried
7 cups Water
1 cup Tofu, firm, diced
¾ teaspoons Garlic, minced
¾ teaspoon Ginger, fresh, minced
1 large Scallion, chopped
1 ½ cups Chinese cabbage or bok choy, thinly sliced
3 tablespoons Miso paste, red
3 tablespoons Tamari or soy sauce (wheat-free)
In a small bowl soak the seaweed in ½ cup of the water for about 5 minutes; drain. Divide hijiki and tofu among 9 serving bowls.
Bring remaining 6 ½ cups water to a boil in a medium pot; add ginger and garlic and simmer about 3 minutes. Add scallions and greens and cook 1 minute longer.
Remove pot from heat. Add miso and tamari sauce and stir gently to dissolve the miso. Let soup rest 3 minutes, then gently stir again and then pour the soup into the prepared bowls and serve immediately.
Variation: Add ½ cup thinly sliced mushrooms to soup along with the greens and scallions.
Makes 9 servings
SERVING SIZE: 1 cup