LAZY MISO SOUP
Lazy, vegan and full of veg. This miso soup is a perfect comforting and nourishing dish.
prep time 5 mins total time 15 mins serves 4
- 4 spring onions
- 1/2 - 1 red chilli
- Coconut oil
- 1 clove of garlic
- Half block (200g) of tofu
- Handful of mushrooms
- 1.5 ltr veg stock
- 1 tbsp soy sauce
- 200g whole wheat noodles
- Half head of broccoli
- 2 heads pak choi
- 1-2 tbsp miso paste
- Drain and press the tofu.
- Chop up the spring onions and finely slice the chilli. Add to a pan with a knob of coconut oil over medium heat. Fry for a couple of minutes.
- Slice up the garlic and add to the onion and chilli.
- Chop the tofu into cubes, slice the mushrooms and also add into the pan.
- While the veg is cooking, prepare the vegetable stock. Add the stock into the pan along with the soy sauce and bring to a boil. Once boiling, turn down to simmer.
- Put your noodles on to cook.
- While everything is cooking away, chop up the broccoli and pak choi.
- When the noodles are nearly done, add in the broccoli to the soup.
- Drain and rinse the noodles. Serve the noodles into your bowls.
- Finally, turn down the heat, and add the pak choi and miso paste. Stir together until the pak choi has wilted and then serve over the noodles.
- Make sure the soup isn't boiling when you add the miso paste as this will get rid of a lot of flavour and nutrients.
- Adding the different vegetables into the soup at different points is important to avoid any becoming overcooked and soggy.