Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, tofu, miso and noodle soup - vegan. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Tofu, miso and noodle soup - vegan is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Tofu, miso and noodle soup - vegan is something which I’ve loved my whole life. They’re fine and they look wonderful.

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To get started with this recipe, we must prepare a few components. You can cook tofu, miso and noodle soup - vegan using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tofu, miso and noodle soup - vegan:

1. Prepare 1 tbsp coconut oil
2. Get 1 clove garlic, peeled and crushed
3. Prepare 2 cm chunk fresh ginger, peeled and grated
4. Prepare 2 spring onions, finely chopped
5. Take 1 small red chilli, finely chopped
6. Take 500-750 ml veggie/ vegan stock
7. Make ready 1 tbsp white miso paste
8. Prepare couple of handfuls of greens eg chinese cabbage, pak choi, choi sum, tatsoi, mizuna
9. Get 100 g tofu, cut into bite-sized chunks
10. Make ready Noodles of choice eg udon, soba - prepared according to packet instructions

This tasty vegan miso soup is packed with savory flavor and fresh veggies, while noodles add some heartiness. Dashi, the clear broth in miso soup, is traditionally made with bonito (fish) flakes, but you can achieve incredible umami flavor with mushrooms and kelp granules instead. Spoon your miso paste into a large pot (one that can take at least a litre and a half, to cater for all your lovely chunky ingredients). Pepper, onion and paste Add the pepper and onion, garlic and ginger and put on to heat at a low temperature.

Steps to make Tofu, miso and noodle soup - vegan:

1. Heat the oil in a pan (with a lid for later) on a medium heat.
2. Add the garlic and spring onion and sauté for 3-5 mins. Add the chilli. And sauté for another 2 mins or so.
3. Add the stock and simmer for 5 mins.
4. Add the miso paste and whisk a bit so it’s completely mixed in.
5. Add the greens. Cover and simmer for about 5 mins or until the greens start to wilt. This depends on the greens you use. I used chinese cabbage and mizuna today so i added the cabbage at this stage and then the mizuna at the same time as the tofu.
6. Remove from the heat. Add the tofu and any more ‘delicate’ greens. Cover and let sit for 2-3 mins.
7. Put the noodles in the bowls. Ladle the tofu/ miso on top. Sprinkle more chilli/ spring onion on top if you like. Enjoy 😋

Spoon your miso paste into a large pot (one that can take at least a litre and a half, to cater for all your lovely chunky ingredients). Pepper, onion and paste Add the pepper and onion, garlic and ginger and put on to heat at a low temperature. Mix it all around and pop in the chopped stalks of pak choi (we'll add the leaves a bit later.) Stir the miso mixture into the pot, along with the spinach. Stir until the spinach is wilted. Season the soup with soy sauce to taste.

So that’s going to wrap it up with this special food tofu, miso and noodle soup - vegan recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!