Health Recipes

Tofu Miso Soup

Very simple to put together, this nourishing soup is a favorite for weekend lunches. It freezes very well for future use.

Ingredients

  • 1 tbsp. extra virgin olive or flax oil (optional)
  • 1 1/2 cups leeks or onions, chopped
  • 1 carrot, thinly sliced
  • 2 cups water
  • 2-inch piece wakame seaweed
  • 2 tablespoons miso, dissolved in 3 tablespoons water
  • 8 ounces Leasa tofu, cubed
  • Parsley or scallions (as garnished)

Directions

Saute carrots and leeks or onions in extra virgin olive oil over medium heat until tender. Add water and wakame seaweed, and bring to a boil. Reduce heat. Stir in miso and tofu. Garnish with parsley or scallions, and serve

 

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