Quick and Easy Miso Tofu Veggie Soup
Ingredients
- 1 block of tofu
- 2 + 1/2 liters of vegetable broth
- 2 white onions
- 2 cloves of garlic
- 2 tbsp white miso paste
- Grated ginger
- 2 tbsp coconut sugar
- Choice of vegetables: mixed mushrooms and pak choi (or spinach, broccoli)
- Sesame or coconut oil
- 400g choice of noodles (buckwheat noodles used here)
Preparation
Boil water in a large pot for the broth and leave at medium heat.
In a skillet, add 1 tbsp sesame oil and sauté onions until golden. Reduce heat, add chopped garlic and ginger. Mix frequently.
Add miso paste to the skillet, mix until combined. Transfer this mixture to the broth pot, cover, and let simmer for 20 mins.
Cut tofu into squares, marinate with soy sauce and coconut sugar. In a hot pot with a bit of coconut oil, cook tofu cubes until crispy. Remove tofu and add mushrooms and pak choi, sauté with soy sauce.
Boil noodles separately and set aside.
In each bowl, add 2 tbsp of broth and then layer vegetables and tofu to taste.
Decorate with sesame seeds and more soy sauce if desired.