Hearty miso soup

18 Sep

You will need

1 block of extra firm tofu cubed
4 tablespoon of dark Soya sauce
2 tablespoon of coconut oil/ vegetable oil
2-3 tablespoon of miso bean paste
500-700ml water
2inch Ginger chopped
3 garlic cloves chopped
1-2 chilli sliced (optional)
2 hands full of baby spinach
100-200g of sliced stir fry vegetables such as baby corn, broccoli, sugar snaps, green bean, Mushrooms and cabbage
25g seaweed – we like Dulse

Marinate your cubed tofu In the soya sauce.
Heat a wok on high. add the oil, and brown the tofu
Add vegetables and chilli. Cook for a few mins.
In a bowl add miso and water (or used as instructed on packet )
Add the miso to the wok, add ginger and garlic. Cook for a few mins.
Add seaweed and spinach.

Serve as is or with some noodles .

If you don’t like seaweed you can always add more spinach
When buying miso paste/miso soup mix. Always check they are vegan as lot of them contain fish.
With the chilli you can leave the seed in or out depending on your taste.

If you have any brown rice left over from dinner, sometimes I like to put a spoon or two straight from the fridge into a bowl at breakfast time and top with hot miso soup.



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