Dinner Tonight: Miso Soup 101

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1 medium onion, sliced thinly in half moons

1 cup chopped greens, such as kale, collards, spinach, etc.

1 medium carrot cut into thin rounds

1 three-inch piece wakame sea vegetable (optional—I didn’t have this)

1/2 package soft tofu (optional)

1 quart water

3 to 4 tablespoons light or dark miso

Chopped scallions or parsley for garnish

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