Free Healthy Recipe - Japanese miso and tofu soup
Dairy free, Gluten free, Low fat, Low sugar, Wheat Free
This is one of my favourite soups to make. It's super-easy and you just feel like it's doing you good with each spoonful. To maintain the probiotic properties of the miso, bring it to a boil slowly and turn the heat off within 2 minutes of boiling
2 cm ginger
, peeled and grated
80 grams bean vermicelli noodles
peeled and cut into julienne strips
Gently heat the water in a pan with the sliced shitake and tofu.
Add the ginger and lemon juice.
Use a little of the water to blend the miso into a smooth runny paste.
Gently bring the liquid to a boil and add the noodles and carrot. Cook for 1 - 2 minutes until the noodles are soft.
Stir in the bok choy and miso paste.
Remove from the heat as soon as the boy choy wilts.
Spoon into bowls and serve with chopped chilli and a sprinkle of fried shallots.
Makes 4 servings
|Nutritional Information - Per Serve
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