My Japanese friend taught me how to make traditional miso soup and it took time and was extremely tasty. Therefore; I set out to make my own variation after yoga.
I went to the Asian market and purchased this Japanese miso and it is absolutely fabulous. I have always avoided making miso because they were contained inside a packet.
I purchased this organic extra firm tofu to add some protein and sliced it into small pieces before adding it to the miso broth comprised of reverse osmosis water.
I sliced 2 stalks of bok choy very thinly to add to the soup and let it simmer for 10 minutes. This made a pleasing healthy nutritious lunch and I have some left over for an afternoon snack.