- 2 cups water
- 3 cups bone broth (fish stock)
- 6-88 ounces extra firm tofu, cubed
- 3-4 inches of alaria, wakame or kelp (soaked in cool water and sliced thin)
- 3-4 scallions, minced
- 4 tbsp. sweet white miso or chickpea miso
Bring water, bone broth, tofu and alaria to a boil. Reduce heat and simmer 2 minutes. Dilute miso in a small amount of warm water and add to the pot. Continue cooking 2-3 minutes. Garnish with fresh scallions.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
