tofu

Tasty

The Easiest Miso Soup

June 18, 2014

I love a dinner that makes for a great lunch the next day and this soup was an answer to my prayers! Super easy, quick and VERY delicious!

Miso Soup

1 portion of soba noodles (usually about 3 oz)
3 garlic cloves, minced
2 tsp. freshly grated ginger
1 tbsp. vegetable oil
dash sesame oil
7 cups water
2 carrots, cut into matchsticks
5 tbsp. white miso paste
1-2 tbsp. soy sauce
1 lb extra firm tofu, cubed
4 cups fresh spinach, sliced
2 scallions, chopped
sesame seeds

Cook soba noodles according to package directions. Drain and set aside (make sure to run under cool water to stop cooking).
Heat oil in large saucepan over medium heat and sautee garlic and ginger for about one minute.
Add water and bring to a boil.
Add carrot and boil for about two minutes.
Reduce to a simmer, then add miso and soy sauce and stir.
Add tofu, soba noodles and spinach to pot and stir until spinach is wilted.
Serve soup and top with scallions and sesame seeds. Enjoy!

Tasty

This week, I am focusing on fresh starts and new ways to begin this calendar year (sorry if that’s super cliché… I personally love the whole New Years concept)! I wanted to begin with a delicious and healthy meal option that I’ve been loving lately! I have always loved miso – some of my all-time favorite recipes include this one and this one. But recently have a new obsession Smitten Kitchen’s Miso Veggie Bowl recipe. I whipped it up for dinner a few weeks ago and immediately added it to my recipe line up. The major perk (apart for the flavor?!) the fact it makes a great lunch the next day (although there is rarely enough left over for that).

Here is the original recipe – and here is what I’ve been whipping up:

Dressing:

2 T white miso
1.5 T almond butter
1 tablespoon minced fresh ginger
1 small garlic clove, minced
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil

Mix with an immersion hand blender until combined.

The Goods

Tofu (I prep it using this recipe)
Sweet Potatoes
Butternut Squash
Carrots
Broccoli

Roast according to Smitten Kitchen’s directions and serve over rainbow quinoa and top with the miso dressing!
I love how you can create the dressing, while the veggies are roasting… And you can be flexible with whatever veggies/protein you use… I love it’s versatility! You easily can use this recipe as a veggie dipping sauce if you wanted to as well…

PS if you aren’t familiar with Smitten Kitchen, I highly recommend you do so. I have followed Deb’s blog for sometime, but recently treated myself to her cookbook – it is amazing!

What is your favorite week day meal lately?