Name: Holistic Miso Ginger Soup
Cook time: 15 mins
Total time: 25 mins
Yield: 4
Ingredients: 2 tbsp olive oil; 2 tbsp fresh ginger, finely grated; 1 tbsp, garlic, finely grated; 2 green onions, thinly sliced, whites and greens seperated; 1/3 tsp ground tumeric; 5 cups of vegetable or chicken stock; 340g firm tofu, cut into bite sized cubes; 1/2 cup wakame seaweed, about a handful dry; 2 tbsp organic miso paste of your choice; 1 tsp sesame oil; salt, to taste; lime wedges, for serving

2 tbsp olive oil
2 tbsp fresh ginger, finely grated
1 tbsp, garlic, finely grated
2 green onions, thinly sliced, whites and greens seperated
1/3 tsp ground tumeric
5 cups of vegetable or chicken stock
340g firm tofu, cut into bite sized cubes
1/2 cup wakame seaweed, about a handful dry
2 tbsp organic miso paste of your choice
1 tsp sesame oil
salt, to taste
lime wedges, for serving

Servings 4

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Soak wakame dried seaweed in lukewarm water for 15 minutes. Then cut into small bite size pieces.
Heat olive oil in a medium to large pot over medium low heat.
Add ginger, garlic, green onion whites, and turmeric. Sauté gently for 1 to 2 minutes until fragrant, not browned.
Pour in the stock and bring to a gentle simmer.
Add tofu and wakame. Simmer for 8 to 10 minutes until tofu is heated through and wakame has softened.
Reduce heat to low. In a small bowl, whisk the miso with one ladle of warm broth until smooth, then gently stir it back into the pot.
Do not boil after adding miso. Warm gently for 1 to 2 minutes, then finish with sesame oil.
Serve hot with green onion tops and a squeeze of fresh lime.

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