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Rainbow Miso Soup

Name: 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

VeganVegetarianSoups, Stew, and ChiliHealthyHealthy lunchesHealthy soupsDinnersLunchDairy-freeBoiled

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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

COOK UDON NOODLES
Boil in water about 3-4 minutes
COOK TOFU
In pan on med-high heat with sesame oil. Set aside and use to top on the soup at the end
PREPARE MISO
Whisk together miso paste and 1/4 c water in a bowl
BOIL VEGGIES
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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