Asian Vegetable Soup

White miso, Hijiki, Baby Power Greens, Baby Zucchini, Garlic, Soft Tofu, Sesame Chili Oil

Yield: 4 Servings

8 cups of chicken bone broth

4 tablespoons miso paste

1/2 cup hydrated seaweed (hijiki or wakame)

1 tablespoon minced garlic

1 cup "power greens" (e.g. spinach, kale, collard, mustard greens)

1 cup baby zucchini

1 cup diced soft tofu (1/2 in)

Sesame chili oil (optional)

Sea Salt, as needed (supplement: liquid amino or low sodium soy sauce)