Ingredients
- 1 Tablespoon coconut oil
- 3 cloves garlic – peeled and crushed
- 3cm piece ginger – peeled and grated
- 1 teaspoon salt
- 750mls vegetable stock
- 1 block firm tofu – approx. 200g (Jia He Asian Food)
- 1 bok choy (Janefield Hydroponics)
- 1 cup mung bean sprouts (Jia He Asian Food) Tablespoons miso paste
- 1 teaspoon chili oil
- 150gm noodles of choice - I like soba noodles, or ramen
Tags
Vegetarian
Vegan
Miso Noodle Soup with Tofu and Bok Choy
Method
- In a medium sized pot, heat the coconut oil, garlic, ginger, and salt and cook on a medium heat, stirring constantly, until the ginger and garlic are fragrant
- Add in the vegetable stock, and reduce heat to low
- Cut the tofu into cubes and add to the soup
- Cut the bok choy in half, length ways and add to the soup
- Cook until the bok choy is vibrant green and tender, then remove the bok choy and set aside
- Add your noodles of choice, and cook in the soup per packet instructions
- Add the miso paste, mung beans, and chilli oil and heat for a further 3-5mins
- Split into two bowls, starting with the noodles, tofu and mung beans
- Place the bok choy on top
- And finally spoon in the soup
- Garnish with sliced coriander
- Enjoy
