Ingredients
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1 tbsp (1 tbsp = 15 ml) miso
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1 tbsp (1 tbsp = 15 ml) less sodium soy sauce
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4 cups (4 t = 1000 ml) water
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1 nest (1 = 70 g) rice noodlesIdeally brown rice
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100 g firm tofu
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1 large (1 = 72 g) carrot
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Optional
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sunflower sprouts
Directions
This post is also available in: Français (French)
Lack of idea for lunches? My daughter decided to become a vegetarian. She still has her ‘children tastes’! It’s not easy! Legumes? A little yes, but not just any one and not just any way. Salad? Yes, but… So I asked her to create a menu of lunches that she guarantees she will eat and that is healthy enough for me to approve! Her favorite meal? A thermos of Asian soup! So here’s Miss Coco’s Asian tofu soup: her own creation!
For better nutritional value, I choose brown rice noodles.
Check out more soup recipes here:
Check out more vegan recipes here:
Steps
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1
Done
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Peel the carrot and slice it very finely. Mix and put aside. |
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2
Done
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Place miso and sodium-reduced soy sauce in water. Bring the water to a boil and whisk to dilute. |
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3
Done
3 min
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Reduce heat to medium-high and add carrots and noodles. Cook for 3 minutes. |
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4
Done
2 minutes
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Cut the tofu into 1 cm cubes. Add it to the soup. Reduce heat to low and continue cooking for 2 minutes. |
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5
Done
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OPTIONALGarnish with small sprouts before serving. |
