Ingredients :
- 6 cups of water
- 1 thumb sized piece ginger
- 2-3 garlic cloves
- 4 dried chilis (or 1 fresh chili)
- 2 heaping tbsp organic miso paste
- 2 cups veggies of choice (I used baby bok choy, mushrooms, snow peas, rainbow carrots and spring onion)
- 2 servings of rice noodles
- 1/2 Block organic extra firm tofu
- 1-2 tbsp coconut aminos
- 1 tsp mushroom umami seasoning (optional)
Method:
Cut garlic and ginger into thin slices and add them to a large pot together with the chilis and water. Bring to a boil, then reduce heat to low and simmer for about 20 minutes.
While broth is simmering, wash and cut veggies and prepare rice noodles (cook for about 6 min in boiling water, rinse and set aside). After 20 minutes add miso paste (stir until dissolved) and all veggies to the broth. Simmer for another 5 – 10 minutes depending on the type of veggies you are using and the desired level of tenderness.
In the meantime, cut tofu into cubes and pan fry in a non stick skillet with coconut aminos and seasoning (if using) until slightly browned and caramelized.
Add noodles to a bowl, top with broth, veggies, glazed tofu and enjoy 🥰
Tip:
Discard ginger, garlic and/or chilis before adding your veggies to the broth if you don’t want to have them as part of your finished soup! I only took out the ginger but left the garlic and chilis ☺️
I prefer using coconut aminos as they give a hint of sweetness but tamari/soy sauce work as well. I’d scale down the measurements to 1/2 -1 tbsp though as their flavor and saltiness is much more intense and maybe add 1 tsp of maple or date syrup for a touch of sweetness✌🏼 of cashew cream as well ☺️
All credit to the right owner Alex
Alex 🌱 Fun and Tasty Recipes via instagram (plantbased.traveler). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
