Project Description

Slurp up this probiotic-rich soup packed with vegetables and plant-based protein!

OVERVIEW

I love a good miso soup, and this miso soup is GOOD. It’s not like the bland bowl of miso you get at Japanese restaurants that are in malls. I’ve have my fair share of those too. This recipe is loaded with flavor, nutrients and just overall goodness with the variety of ingreidnets that are simple, yet essential.

A few quick notes: I instruct you to add the miso paste at the very end of the process as adding it to the heat too soom can kill the healthy bacteria that provides us with those amazing probiotics. When it comes to tofu, I always look for organic and non-gmo tofu, finding a sprouted kind is even better too. Tofu is prepared soy milk, and soy contains natural horomones so it’s best to keep is clean as possible to avoid messing with our own hormones, plus we don’t want to be eating genetically modified tofu that has been highly processed, right?

Okay, I hope you enjoy this soup! It’s perfect year round, and anytime of the day. Let me know if you try this out (especially if you snap a pic) or if you have any questions! Enjoy!

Tofu Miso Soup with Bok Choy, Mushrooms & Vermicelli Noodles

Full Recipe

  • SERVES: 4-6
  • TOTAL TIME: 45Min
INGREDIENTS
  • 1 pound extra firm tofu

  • 1/4 cup tamari (gluten free soy sauce) plus more for serving

  • 2 tbs coconut oil, divided

  • 4 cloves garlic, mined

  • 1-inch piece ginger, grated

  • 1 pound cremini mushrooms, or your favorite mushroom, sliced

  • approximately 2 pounds baby bok choy

  • 4 cups liquid, stock or water, I used a homemade broth
  • 3-4 tbs white miso paste, depending on your preference in taste (i like it strong)

  • 4 sheets nori seaweed

  • 2oz  uncooked vermicelli noodles, I love the glass noodles made from bean starch

  • Sliced green onion, for serving

  • Chopped cilantro, for serving

  • Lime juice, for serving

  • Sesame seeds, for serving, optional

INSTRUCTIONS
  • Start by draining the tofu then letting it sit on a cloth to further drain while you add the tamari to a large bowl. It’s okay if it’s still pretty wet, but try to get it as dry as you can. Cut it into small cubes then add to the bowl and gently toss around to coat. Set aside to let it marinade while you prepare the rest.

  • Next, cook your vermicelli noodles according to the package directions, usually it requires boiling them in water for 4-8 minutes or simply soaking them in hot water until soft. When they’re soft, be sure to rinse them with cold water so they don’t stick together then set aside.

  • Heat a soup pot over medium heat then add 1 tbs of coconut or olive oil. Mince the garlic, grate the ginger then add that to the pot. Slice the mushrooms then stir those in as well. Allow them to sauté while you wash and prep the bok choy. I like to cut off the ends then pull the leaves off one by one then rinse them all to clean. You can cut them in half or leave them whole, up to you!

  • When your bok choy is ready, add that to the pot as well and stir everything together. Pour the liquid, I just use water, over the vegetables, reduce the heat to low and cover with a lid. Allow this to gently simmer.

  • Get the tofu nice and crispy by adding it to a large skillet with another tablespoon of coconut oil that is heated over medium-high heat. Cook the tofu on each side for about 5 minutes or until golden brown and crispy. I usually air fry it because it’s easier and faster but you could also bake it too! Or you could just put the tofu in the soup as is, considering it doesn’t stay super crispy, but I prefer the cooked texture.

  • Meanwhile, add the miso paste and about 1/4 cup of water to a blender cup or a bowl to either blend or whisk together until it’s one texture so when you add the miso to the soup it isn’t in clumps. Set this aside then slice your nori sheets, you could just tear them with your hands but I usually fold it up and use scissors or a sharp knife to slice into strips.

  • When the tofu is done, add it to the soup pot along with the miso mix and the nori. Taste test the soup for some black pepper or any spice you might like. It shouldn’t need salt as the miso is salty and I suggest you eat it with some tamari drizzled on top.

  • When it’s ready to serve and everything is together, add some cooked noodles to a bowl, pour over some soup then top with sliced green onions, fresh chopped cilantro, sesame seeds, lime juice and some tamari. The garnishes really really go a long way here, especially the lime! I don’t suggest skipping out! Enjoy your soup, save the leftovers in the fridge for up to 3 days with the noodles in a separate container so they don’t get soggy 🙂