Recipe graciously provided by our friends at Lighter, who are using plant-based science to help the world eat better.
This soothing soup is swimming with veggies and brown rice noodles, and just waiting to be slurped up! It's a one-pot meal that warms you up as it fills you up, and it's loaded with the good stuff. We love it with bok choy and mushrooms, but your own favorite veggies will work beautifully. Drizzle it with sriracha and green onions to make that first bite pop!
- 1 cup Mushrooms
- 1 Green onion
- 1/2 block Extra firm tofu
- 1/2 tbsp Sesame oil
- 3 cups Water
- 1 1/2 tbsps Red miso paste
- 1 Baby bok choy
- 1 clove Garlic
- 2 ounces Brown rice noodles
- to taste Sriracha
- 1/2 Nori seaweed sushi sheet
1. Produce Prep: Peel and mince the garlic. Rinse the baby bok choy, and chop it into small pieces. Keep the thick, white baby bok choy pieces separate from the thin, green leaves. Rinse and chop the green onion into small pieces, keeping the thick, white pieces separate from the thin, green pieces. Rinse the mushrooms and roughly chop them.
2. Add the sesame oil to a soup pot and bring up to medium-high heat. (To make this recipe oil-free, replace the sesame oil with a bit of water.) Add the garlic and sweat for 2 minutes.
3. Add the water to the pot, and bring to a boil. Once boiling, reduce heat to a simmer and add the mushrooms and the white pieces of baby bok choy and green onion. Simmer for a few minutes.
4. Cut the extra firm tofu into small cubes. Add to the pot, along with the red miso paste. (To help the red miso paste dissolve, break up the measurement into smaller pieces.) If using the nori seaweed sushi sheet, tear it into bit-sized pieces and add to the soup. Simmer for another few minutes.
5. Stir in the brown rice noodles and the green bok choy pieces, and cook until the brown rice noodles are done (according to the instructions on the package).
6. Serve hot in a large bowl. Sprinkle with green onion pieces and drizzle with sriracha as desired and enjoy!