Tofishy Miso Spinach Soup Vegan Plant-Based Recipe
No, this is more like, “We just got home and we’re hungry but trying to stick to healthy vegan food but really want something tasty but easy, too.”
Yeah, like that.
It’s chilly and dreary here today, too, so this was a welcome hot meal to savor. I think it may have done well in the Instant Pot, but on the stove, it was ready in 20 minutes.
Super simple, this has common ingredients that can be found at most local grocers.
Is tofu a whole food or
a processed food?
I looked it up and there are arguments for both sides. Tofu is coagulated soy milk where the curds are pressed together to form the block we’re all familiar with. It has had the fiber, known as
So, I’m not entirely sure. But it sure is delicious in this soup.
If you’re on the fence on whether you believe soy is healthy or not, please do read this informative article, Soy — Devil Fruit or Bean (Hint: it’s a Bean). It should
Tofishy Miso Spinach Soup
This vegan tofu miso soup uses spinach and broccoli as well Nori flakes.
- 12 oz extra firm tofu, cubed
- 1/2 cup sliced carrots
- 1/2 cup sliced shallots
- 1/4 cup sliced green onions
- 1 cup sliced broccoli florets
- 2 cups fresh spinach
- 2 tbsp Nori flakes or 1 sheet Nori paper, shredded
- 3 cups vegetable broth
- 1 tsp thinly sliced garlic
- 2 tsp grated fresh ginger or 1 tsp dried
- 1/2 tsp red pepper flakes
- 3 tbsp miso paste
- 2 tbsp soy sauce or tamari sauce if gluten-free
- salt and pepper to taste
Put all ingredients into a large saucepan, stirring until miso is dissolved. Then bring to a boil, reduce heat and simmer for 20 minutes or until everything is tender.
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