Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, tofu, miso and noodle soup - vegan. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Tofu, miso and noodle soup - vegan is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Tofu, miso and noodle soup - vegan is something that I have loved my entire life.

This nourishing vegan Miso Noodle Soup with Tofu is another great addition and perfect when you're feeling under the weather. Many people, at least here in the U. S., think of chicken noodle soup as the soup to sip on when you are not feeling well, but miso noodle soup is even better for you!

To begin with this particular recipe, we must first prepare a few components. You can have tofu, miso and noodle soup - vegan using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tofu, miso and noodle soup - vegan:

1. Take 1 tbsp coconut oil
2. Get 1 clove garlic, peeled and crushed
3. Get 2 cm chunk fresh ginger, peeled and grated
4. Make ready 2 spring onions, finely chopped
5. Make ready 1 small red chilli, finely chopped
6. Prepare 500-750 ml veggie/ vegan stock
7. Take 1 tbsp white miso paste
8. Make ready couple of handfuls of greens eg chinese cabbage, pak choi, choi sum, tatsoi, mizuna
9. Get 100 g tofu, cut into bite-sized chunks
10. Make ready Noodles of choice eg udon, soba - prepared according to packet instructions

Miso - white miso, which is actually quite orange in color. Vegetables: onion, green onions, garlic, carrots, and kale. You can change the veggies according to taste or what you have in. Try our take on a classic miso soup recipe.

Instructions to make Tofu, miso and noodle soup - vegan:

1. Heat the oil in a pan (with a lid for later) on a medium heat.
2. Add the garlic and spring onion and sauté for 3-5 mins. Add the chilli. And sauté for another 2 mins or so.
3. Add the stock and simmer for 5 mins.
4. Add the miso paste and whisk a bit so it’s completely mixed in.
5. Add the greens. Cover and simmer for about 5 mins or until the greens start to wilt. This depends on the greens you use. I used chinese cabbage and mizuna today so i added the cabbage at this stage and then the mizuna at the same time as the tofu.
6. Remove from the heat. Add the tofu and any more ‘delicate’ greens. Cover and let sit for 2-3 mins.
7. Put the noodles in the bowls. Ladle the tofu/ miso on top. Sprinkle more chilli/ spring onion on top if you like. Enjoy 😋

This vegan recipe features the lovely & fresh kale but feel free to use any leafy greens of your choice. The udon noodles are served in a clear broth that is infused with umami flavor from the miso. Serve the noodles with five-spice tofu (or your favorite Earlier this month, while I was battling another cold, I craved noodle soup made with a clear broth. After throwing together some ingredients, I came up. Making vegan miso soup is incredibly quick and easy.

So that is going to wrap this up with this exceptional food tofu, miso and noodle soup - vegan recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!