Miso Soup

• 15 oz soy bean sprouts, rinsed and drained
• 1 clove garlic
• 2 tsp ginger, minced
• 2 tsp soy sauce
• 4 & 1/2 cups water
• 3 Tbsp miso paste
• 3 green onions, sliced
• 8 oz tofu, diced
• 2 sheets seaweed, shredded

1. In a pot, add bean sprouts, garlic, ginger and soy sauce. Cook until fragrant.
2. Add water and bring to a simmer. Whisk in the miso paste.
3. Add onions, tofu, and seaweed. Simmer for 15 minutes.