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Miss Coco’s Asian tofu soup

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Ingredients

Adjust Servings:
1 tbsp (1 tbsp = 15 ml) miso
1 tbsp (1 tbsp = 15 ml) less sodium soy sauce
4 cups (4 t = 1000 ml) water
1 nest (1 = 70 g) rice noodles Ideally brown rice
100 g firm tofu
1 large (1 = 72 g) carrot
Optional
sunflower sprouts

Miss Coco’s Asian tofu soup

An Asian veggie soup created by my daughter!

Features:
  • Dairy Free
  • Egg Free
  • Gluten Free
  • Nut Free
  • Vegan

Ingredients

  • Optional

Directions

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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

1
Done

Peel the carrot and slice it very finely. Mix and put aside.

2
Done

Place miso and sodium-reduced soy sauce in water. Bring the water to a boil and whisk to dilute.

3
Done
3 min

Reduce heat to medium-high and add carrots and noodles. Cook for 3 minutes.

4
Done
2 minutes

Cut the tofu into 1 cm cubes. Add it to the soup. Reduce heat to low and continue cooking for 2 minutes.

5
Done

OPTIONAL

Garnish with small sprouts before serving.

raison.gourmandise

Raison & Gourmandise font très bon ménage dans ma cuisine! Healthy foodie @Montréal/Québec/Canada. Ma devise: poids santé & vie savoureuse. Surtout végé

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