MISO SOUP W/ GLAZED TOFU ??️ Silky Smooth And Low On

miso soup w glazed tofu  silky smooth and low on display image  7d0af0f7
miso soup w glazed tofu silky smooth and low on display image 7d0af0f7

MISO SOUP w/ GLAZED TOFU ??️ Silky smooth and low on carbs, this soup is a vegan keto dream come true. created by @plantbased.traveller ? RECIPE BELOW ??
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? Ingredients:⠀⁠
(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)
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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! ?
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