4 cups water
1/2 cup chopped green chard or other sturdy green
1/2 cup chopped green onion
1/4 cup firm tofu, cubed
3-4 Tbsp white miso paste (fermented soy bean paste) with or without bonito (fish flavor, though bonito makes it non vegan- vegetarian-friendly.)
1 sheet (1/4 cup) nori (dried seaweed), cut into large rectangles , optional
Place water in a medium sauce pan and bring to a low simmer.
Add nori and simmer for 5-7 minutes.
In the meantime, place 3 Tbsp of miso into a small bowl, add a little hot water and whisk until smooth. Then add to the soup and stir. This will ensure it doesn’t clump.
Add remaining ingredients to the pot and cook for another 5 minutes or so. Taste and add more miso or a pinch of sea salt if desired. Serve warm.