Soup Time

My current diet calls for tasty and inexpensive options to keep things fresh and fun for me while omitting meat for the month. I’m a huge “foodie” and must switch things up and try different things to be satisfied. One random day I decided to put together a take on one of my fav soups when frequenting Japanese restaurants. The Miso Soup is a very delectable option and often has just the bland yet flavorful taste that I ‘m looking for. Here’s my rendition inspired by my personal favorite.

What I used -

• Two cans of vegetable broth

• 1/2 cup of Tofu

• Five baby portabella mushrooms

• Handful of baby carrots

• Five radishes

• Two handfuls of spinach

Freshly washed veggies ready to be diced and sliced.

Tofu cut into very small rectangular pieces.

First I let my veggie broth come to a boil and added my tofu, carrots, and radishes letting them only simmer about 3 minutes. Next I added my mushroom and let simmer an additional 2 minutes and lastly adding my spinach letting simmer only 1 minute and taking it off the heat to seize any further cooking. I did not want my veggies to be completely cooked and mushy.

I served this soup in a large bowl with a side of whole grain wheat bread.

This meal took just about 10 minutes to prepare and was very delicious and filling. I loved the simplistic taste and the fusion of flavors. There was no need for me to add any salt or pepper as it was a nice natural seasoning already.

Thx for reading loves and let me know if you all try this recipe or have any others to share.

Comments

  1. Vonnababy2 says

    Hi Meechy!

    I will be trying this recipe soon. I purchased the ingredients today. Maybe I’ll make it tomorrow. Never tried radishes…I’m excited to give them a chance. I will come back and post once I do make the soup…Thanks for sharing!

  2. MeechyMonroeMeechyMonroe says

    @Avalon- Love that bowl…hahaha. Use it often. :-)

    @Tianna + @ Vonnababy2 – Yay! Let me know how it turns out for you ladies. I actually cooked it again today for my sis and I. :-)

    Thx for reading Dolls!

    MeechyMonroe
    XOXO

  3. tianna says

    I cooked it yesterday it was very good. I used a low sodium chicken broth(its what I had at home) and I am probably going to make another batch and freeze it so the ingredients doesn’t go bad. Its a way to switch up the veggie soup!!

  4. beelieve14 says

    Hi, How do you prepare your tofu? What brand do you use? I am asking because whenever I see a chef cook tofu, they always drain water from it. I was wondering how necessary this step is. Thanks in advance!

  5. Vonnababy2 says

    Hello again!

    I made the soup this evening, and I have just one word- YUM!!!! The radishes were actually good in there. Glad I tried them. I like how simple this soup is to make! Will definitely be making this again…

    So nice of you to share this recipe. And I LOVE your blog and YouTube channel.

    Take Care!

  6. says

    This looks delicious! As a vegetarian for about five years now, I can tell you becoming vegetarian is a decision I am thankful I made every day. My new area of interest is vegan body building. I could use some muscle mass.

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