Soothing Miso Ginger Soup
Perfect for healthy lunches, crisp & cool evenings, and improving gut health!
Ingredients
- 1 container Extra Firm Tofu, *see notes
- 1 carton vegetable broth
- 1 bunch swiss chard, roughly chopped, or other dark greens (lacinato kale)
- 2 oz dried seaweed, kombu or kelp
- 2 tbsp fresh ginger, finely diced
- 4 tbsp yellow miso
- 1 cup oyster mushrooms, or mushrooms of choice (other than white)
- 1 bunch green onions, diced (1/2 for soup, 1/2 for topping)
- 8 cups water
- 1 tsp salt and pepper, or more, to taste
- 1 tsp Seaweed Gamasio, for topping
Instructions
- Roughly chop swiss chard, seaweed, and mushrooms. Dice green onions and set 1/2 aside.
- In a large pot on medium heat add 1 carton of vegetable broth, 4 cups water, green onions, seaweed, ginger and mushrooms. Cover and let cook.
- After 5-7 minutes, taste and add salt and pepper (be sparing because miso will also add saltiness later on).
- Add swiss chard and tofu cubes (see notes about adding crispy tofu!) and 1 cup more water and stir well. Cook on medium-high heat for 5-7 minutes.
- Meanwhile, in a small bowl, heat up 2 cups of water in the microwave. Remove and add 4 tbsp of miso paste to the bowl and whisk well.
- Turn the soup to simmer, add the whisked miso to the pot and stir well for 2 minutes.
- Remove from heat, add to bowls and top with fresh green onions and seaweed gamasio seasoning. Enjoy!
Notes
*For crispy tofu, use a tofu press for at least 30 minutes to drain excess fluid; then cut block into cubes and place on parchment paper (with salt & pepper if desired) and spritz of avocado oil spray and bake at 375F for 15-20 minutes or until tofu cubes have a golden hue. You can then add the crunchy tofu to your soup!
Nutrition
Serving: 1bowlCalories: 117kcalCarbohydrates: 10gProtein: 8.5gFat: 4.4gSodium: 1191mgPotassium: 966mgFiber: 5.5gSugar: 3.2g
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