One of my go to easy yet delicious and healthy dinner meals when I don’t really …

2 min read

One of my go to easy yet delicious and healthy dinner meals when I don’t really feel like cooking is this miso noodle soup or a variation of it. You can tweak it with whatever you have at home. You can use fresh or frozen veggies, a variety of noodles, make it more or less spicy and so on. Plus it combines 2 of my favorites….noodles and tofu 😍

𝐌𝐢𝐬𝐨 𝐒𝐨𝐮𝐩 𝐰𝐢𝐭𝐡 𝐑𝐢𝐜𝐞 𝐍𝐨𝐨𝐝𝐥𝐞𝐬, 𝐕𝐞𝐠𝐠𝐢𝐞𝐬 𝐚𝐧𝐝 𝐆𝐥𝐚𝐳𝐞𝐝 𝐓𝐨𝐟𝐮 🍜 (Makes 2 servings)
6 cups of water
2 tbsp organic white miso paste
1 thumb size piece ginger (scrubbed or peeled if not organic)
3-4 garlic cloves
4 dried chilis, 1 fresh chili in slices or 1 tbsp chili paste
1-2 tbsp coconut aminos or tamari (to taste)
2 cups variety of veggies (I used baby bok choy, mushrooms, snow peas, purple carrots and spring onion)
2 servings of rice noodles
1/2 Block organic extra firm tofu
1/2 tbsp of avocado oil (optional)
A splash of coconut aminos
1 tsp mushroom umami seasoning (optional)
Cut garlic and ginger into thin slices.
Add water to a large pot and bring it to a boil. Lower the heat and stir in miso paste as well as coconut aminos and add sliced garlic, ginger and chili or chili paste.
Let simmer for about 10 minutes.
While broth is simmering, wash and cut veggies and prepare rice noodles. Cook noodles according to package directions, rinse well and set aside.
Add veggies to the broth and cook until they reach your desired level of tenderness (5-10 minutes, depending on the vegetables you are using). In the meantime cut tofu into cubes and pan fry in a separate non stick skillet with some avocado oil until slightly browned, then add coconut aminos and seasoning and toss until glazed.
Add noodles to a bowl, top with broth, veggies, glazed tofu and enjoy! 🍜
You could also just cook the tofu in the broth to simplify this dish! Same with the noodles if you are using ramen or any other variety besides rice noodles. I like cooking rice noodles separately to avoid a “cloudy” looking soup.

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