1/2ouncetender ramps or green garlic (or 1 green onion)cut into small slivers
2 1/2ouncesbaby spinach
1/3cupchickpea miso paste
1ouncespicy noricut into strips
Remove stems from mushrooms and discard. Slice caps.
In a saucepan, heat 1 cup water and broth; add mushrooms, onion, carrot, cooked rice, and tofu. Bring to a low boil and cook for 5 minutes. Remove from heat. Add ramps or green garlic and spinach; stir until spinach begins to wilt.
Combine miso with warm water, stirring to dissolve all lumps. Add to soup and mix. Serve in large soup bowls, topped with nori strips.
Amount Per Serving
% Daily Value*
Total Carbohydrates 30g10%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.