Name: Breakfast Miso Soup
Prep time: 10 min
Cook time: 12 min
Ingredients: 2 cups Water; 1 strip Kombu seaweed (about 4 inches, optional); ¼ cup Celery (diced); ½ cup Broccoli florets (small); ¼ cup Carrot (peeled and diced); 1 clove Garlic (minced); ½ cup Chickpeas (drained and rinsed); 1 TBSP White miso paste; ½ cup Tofu (cubed); 1 Scallion (thinly sliced); ½ cup Baby spinach (or bok choy, optional); Salt (to taste); 2 slices Your choice of bread; 1 TBSP Butter (softened); 2 TBSP Your choice of jam (or preserves); 16 oz Orange juice (cold)

Breakfast Miso Soup

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Prep Time: 10

Cook Time: 12

Servings:

Calories: 370kcal

Ingredients

Breakfast Miso Soup

2 cups Water
1 strip Kombu seaweed about 4 inches, optional
¼ cup Celery diced
½ cup Broccoli florets small
¼ cup Carrot peeled and diced
1 clove Garlic minced
½ cup Chickpeas drained and rinsed
1 TBSP White miso paste
½ cup Tofu cubed
1 Scallion thinly sliced
½ cup Baby spinach or bok choy, optional
Salt to taste

Toast

2 slices Your choice of bread
1 TBSP Butter softened
2 TBSP Your choice of jam or preserves

Orange Juice

16 oz Orange juice cold

US Customary - Metric

Instructions

Prepare all ingredients as listed above.
In a small saucepan, combine water and kombu over medium heat. Warm for about 5 minutes, then remove kombu just before boiling.
Add celery, broccoli, carrot, and garlic to the hot broth. Simmer for 3–4 minutes until slightly tender.
Stir in chickpeas and tofu. Simmer for another 1–2 minutes.
In a small bowl, dissolve the miso paste with a few spoonfuls of hot broth. Stir back into the soup (do not boil miso).
Add spinach or bok choy and sliced scallion. Cover and remove from heat for 1 minute to wilt. Season with salt.
Toast the bread and spread with butter and jam or preserves.
Serve the miso soup with toast and cold orange juice.

Nutrition