4 cups water
Seaweed: 1 sheet nori cut into strips
3-4 Tbsp. white miso paste
1/2 cup chopped greens
1/2 cup chopped green onion
1/4 cup firm tofu (cubed)
Place water and seaweed in a medium sauce pan and bring to a low simmer.
Place miso in a small bowl, add a little hot water and whisk until smooth
Add green chard, green onion, and tofu to the pot and cook for 5 minutes. Then remove from heat, add miso mixture, and stir to combine.
Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.
MOMOFUKU CUCUMBER PICKLE
4 medium Kirby cucumbers (about 13 ounces)
2 tablespoons plus 1 teaspoon granulated sugar
1 tablespoon kosher salt
Cut the cucumber into 1/4 inch-thick slices and place in a large, nonreactive bowl.
Add the sugar and salt and stir to combine.
Place the cucumber mixture in a quart-sized resealable container, cover, and refrigerate for at least 10 minutes - preferably 1 hour. (The pickled cucumbers can be kept in the refrigerator for up to 1 month.)
*You can adjust the sugar for your taste preference and health picture.
*Add-ins: chopped garlic, green chili, red pepper flakes, fresh herbs - dill, cilantro