Low Salt Miso Soup
Ingredients
4 cups water
2 tablespoons low-sodium miso paste
½ cup soft tofu cut into small cubes
2 tablespoons dried wakame seaweed
2 green onions chopped
½ teaspoon sesame oil optional
Step 1:
Warm four cups of water in a small pot over medium heat until it starts to steam softly but do not let it boil.
Step 2:
Pour in the pickle juice, mustard, and Worcestershire sauce. Stir again.
Step 3:
Add two tablespoons of dried wakame seaweed to the warm water and watch it grow and soften while cooking for about three minutes.
Full Recipe!