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.