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Ingredients
2 servings
Instructions
Step 1
Boil bouillon cube and chopped spring onion and kale for 5 minutes.
Step 2
In a bowl, whisk miso paste with some hot water so it doesn’t form clumps.
Step 3
After the veggies and broth are done cooking, add nori and cubed silken tofu to the pot. Stir in miso and serve fresh.
Notes
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