Ingredients:

• 5 cups low sodium vegetable broth
  
• 2 green onions, finely chopped
  
• 2 teaspoons grated fresh ginger root
  
• 1 clove garlic, thinly sliced
  
• 3 tablespoons light-colored miso paste (found in the ethnic food section of the grocery store or Asian food market)
  
• 6 ounces firm tofu, drained and cut into 1/2-inch cubes

Directions:

1. Bring broth to a boil in a medium saucepan over medium-high heat. Stir in the green onions, ginger, and garlic. Reduce heat, cover and simmer for 10 minutes.
   
2. Add the miso paste and stir until dissolved. Add the tofu, cover and simmer for 10 minutes before serving.