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chopped green chard or other sturdy green.
white miso paste (fermented soy bean paste) with or without bonito (fish flavor, though bonito makes it non vegan- vegetarian-friendly.).
roughly chopped into semi large pieces.
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Place water in a medium sauce pan and bring to a low simmer.
Add nori and simmer for 5-7 minutes.
In the meantime, place 4 Tbsp of miso into a small bowl, add a little hot water and whisk until smooth. Then add to the soup and stir. This will ensure it doesn’t clump.
Add remaining ingredients to the pot and cook for another 5 minutes or so. Taste and add more miso or a pinch of sea salt if desired. Serve warm.
This recipe has the following nutrient totals:
Protein 9.67 g
Carbohydrates 11.9 g
Iron 0.46 mg
Fiber 2.19 g
Calcium 16.5 mg
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