Nothing says good morning better than a warm bowl of miso soup served with a vitamin -C-rich side of citrus. The fermented miso is packed with healthy bacteria, while the citrus is brimming with antioxidants. 

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    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>8 cups  water</li>
                                            <li>1 tbsp  dried seaweed (like nori or wakame) </li>
                                            <li>¼ cup  white miso paste </li>
                                            <li>8 oz  silken tofu, cut into 1-inch cubes </li>
                                            <li>4  scallions, chopped </li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>In a medium pot, bring water to a boil. Add seaweed and reduce heat to a simmer; cook until softened, about 5 minutes. </li>
                                    <li>In a small bowl, add miso paste. Slowly add 3 to 4 tbsp of the soup into the bowl and whisk until miso is smooth. </li>
                                    <li>Add miso mixture into the pot, being careful not to bring bring water to a boil. </li>
                                    <li>Add tofu and scallions and cook until the flavors combine, about 5 minutes. </li>

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