Healthy Asian Vegetable Soup Recipe
Prep Time:
12 minutes
Cook Time:
10 minutes
Servings:
6 Servings
Ingredients
  • 2 bunches baby bok choy, white parts and green parts chopped and separated
  • 1 package (12 ounces) organic, extra-firm tofu
  • 1 tablespoon oil
  • 1 organic onion, chopped
  • 2 to 3 cloves garlic, minced
  • 1 carton (8 ounces) organic mushrooms, sliced
  • 1 package (7 ounces) organic shirataki noodles
  • 6 cups organic vegetable broth
  • 3 tablespoons tamari non-GMO soy sauce
  • ½ teaspoon ginger powder
  • 2 tablespoons organic white miso paste
Directions
  1. Wash and chop the bok choy, separating the white parts from the green parts.
  2. Take the tofu out of the package, discard the water it's packed in, and press to remove excess water.
  3. Add the oil to a large soup pot set over medium-high heat, and sauté the onions and garlic for 5 minutes.
  4. Add the mushroom slices and bok choy white parts, and sauté for 3 more minutes.
  5. Rinse the noodles in a colander, and drain.
  6. Chop the tofu into 1/2 to 1-inch squares.
  7. Add the noodles and tofu to sauté, along with broth, tamari, ginger powder, and miso paste.
  8. Add the bok choy green parts, and stir over medium heat for 2 minutes.
  9. Serve with optional scallions, red pepper flakes, and/or hot sauce, and enjoy!