Seaweed Soup with Tofu
This fragrant, super-savory seaweed soup is made with vitamin-rich wakame seaweed, the same kind often used for soups popular in Japanese and Korean cuisines.
Tip: Look for wakame in natural-foods stores or Asian markets.
Note: Miso is fermented bean paste made from barley, rice or soybeans, and is used to add flavor to dishes such as soups, sauces and salad dressings. It is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the milder the flavor. It will keep in the refrigerator for at least a year.
1 vegetable, 1 fat