Japanese Soup with Tofu & Mushrooms

Ingredients

• 1 tbsp white miso soybean paste
• 3 tsp liquid aminos
• 1/2 package medium firm tofu
• 2 cups low sodium chicken broth
• 1 stalk fresh green onion
• 2 shiitake mushrooms

Directions

1. Slice mushrooms into thin slices, chop onion and cube tofu.
2. In a medium saucepan, bring broth to boil; reduce heat to low, add mushrooms and cook for 3 minutes.
3. In a small bowl, mix miso paste and liquid amino together.
4. Stir mixture into broth along with tofu.
5. Simmer 5 minutes, and serve topped with green onion.