Tofu and Vegetable Miso Soup
This soup is an absolute secret weapon against any nasty colds or flu you might pick up this spring! With the weather still not fantastic it is essential to give your immune system as much help as you can to keep illness away. As we know, food is the best preventative medicine and this soup is packing some serious nutrition! There are some foods, like garlic and ginger for example, that are known to help the body through periods when you’re not at your best. Getting these foods into your diet isn’t difficult but discovering new and interesting recipes may not be something you have time for. Hopefully my blog has removed all of the leg work for you on that front though! Although this soup is great for kicking germs out of the body, that doesn’t mean you have to wait until you’re feeling sick to try it! The following ingredients will make enough for four or five generous servings.
- 1 red onion, sliced
- handful ginger, finely sliced
- 2 cloves of garlic, finely chopped
- 1 fresh chilli, sliced
- handful bean sprouts
- 1 carrot, sliced
- 3-4 spring onions, sliced at an angle
- Brown rice miso paste
- 150 g sweetcorn
- 4-5 sliced mushrooms
- 200 g tofu
- Brown rice noodles
- Soya butter
- Veg stock
- 1 litre water
- Fry the onion in some soy butter with most of the ginger (leave some for later), chilli and garlic. Once they have had a few minutes to fry add in the mushrooms and carrot.
- Stir everything together and leave on the hob to cook.
- While this is happening, slice the tofu in half and press a paper towel against it to help remove any excess water.
- Next, take some of the miso paste and rub it into the tofu before frying it in a separate pan. Once you have begun frying the tofu you can add the sweetcorn and the veg stock in the litre of water.
- Once the tofu is crispy, remove it from the heat. However, leave the other pot to simmer for about 40 minutes.
- Once this time has passed, add four tablespoons of miso paste to the simmering pan and prepare the brown rice noodles by covering them in hot water.
- Next, cool the noodles by running them under cold water and then put them into the soup.
- Chuck the fried tofu in too with the sliced spring onions and the rest of the ginger. You immune boosting soup is now ready to serve!