Miso Soup

6 Tbsp. miso paste (opt for the unpasteurized stuff in the refrigerated section)
4 cups water or broth
1 bunch Red Dog Farm Bok Choi, chopped
1 bunch Scallions, thinly sliced
1 Tbsp. Garlic or Garlic Scapes, minced
½ block extra firm tofu, cubed (optional)

Briefly saute your garlic with a splash of olive oil in a medium pot. Add the water or broth and bring to a boil. Add tofu, if using. Add miso paste and stir to dissolve completely. Bring back to a boil for a minute or so. Add scallions and bok choi and remove from heat. Serve and enjoy!