Vegan Miso Soup with Silken Tofu
This Miso Soup is tangy and watery, yet filling in nature. It can be taken as a light meal option for dinner. This recipe is great for all age groups and for people suffering from health conditions such as Diabetes, Heart, or Skin.
Servings: 4 people
Cost: $10
Equipment
- Heavy Bottom Pan
Ingredients
- 200 g Chinese Cabbage
- 4 tbsp Miso Soup Paste Organic and Low Sodium
- 200 g Silken Tofu
- 2 Medium Carrots
- 1 Medium Raidsh
- 2 cloves Garlic
- 1 inch Ginger
- 1 tbsp Soy Sauce Naturally Brewed
- 1 tsp Brown Sugar or Jaggery
- 1 tbsp Rice Vinegar
- 2 stalks Green onions
- 1 tbsp Pure Oil for cooking
- 2 cups Water
Instructions
Preparing the vegetables
- Pound the ginger and garlic together. Keep aside.
- Cut the veggies into half inch sized cubes. Keep aside.
Preparing the Miso Soup
- Heat the pan and add oil.
- Now add the ginger garlic paste and mix till it turns golden brown.
- Now add the miso soup paste and mix well. Stir for few seconds.
- Now add cut veggies and rest of the ingredients except tofu. Mix well.
- Cover and put the heat on low. Let the veggies be cooked on low heat till they turn soft, which is about 10 mins.
- Now add the tofu and mix well without breaking the tofu.
- Close Heat and serve with rice or bread or have it as it is. Enjoy!