Miso Seaweed Coconut Soup

Ingredients:

1 block of organic silken tofu

Handful of dry seaweed (soak for 15 minutes)

2 Fresh shiitake mushrooms-sliced

1/3 cup of organic white miso

1/2 cup of coconut pulp

2 small green chilli padi -optional

4 cups of pure water

Dash of white pepper

some coriander -optional

Method:
Pour water in pot ,when water is boil add in seaweed. Allow to simmer at least 5-6 minutes.

Reduce heat to very low and add the rest of the ingredients. Add in miso stir until miso is well dissolved. Its best not to boil the miso , it’s healthy as well as it won’t change the flavor of the miso soup.

Garnish with Green chili or coriander .

Serve hot with brown rice of sushi !

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