Hot Rainbow Miso Soup

Ingredients

  • 3 oz udon noodles cooked
  • 2 tbsp sesame oil (1 for tofu and 1 for soup)
  • 14 oz. firm tofu
  • 4 qts. veggie stock
  • 1/2 c dried seaweed
  • 1/2 c dried black mushrooms
  • 3 tbsp white miso paste
  • 1/4 c water
  • 1/4 c chopped green onions
  • 1 c bok choy
  • 3 small carrots shredded
  • 1/2 c bean sprouts
  • 1/4 sliced watermelon radishes
  • 2 tbsp chili oil

Preparation

  1. COOK UDON NOODLES

  2. Boil in water about 3-4 minutes

  3. COOK TOFU

  4. In pan on med-high heat with sesame oil. Set aside and use to top on the soup at the end

  5. PREPARE MISO

  6. Whisk together miso paste and 1/4 c water in a bowl

  7. BOIL VEGGIES

  8. In a pot, heat up veggie stock until its bubbling. Add in seaweed, dried mushrooms and miso mixture. Cook for 4 more minutes before adding the rest of the ingredients. Stir and cook until the carrots are soft enough to put a fork through them easily. Top with the tofu that was cooked earlier

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