Recipe from Garden Fresh Foodie
Editor’s note: This plant-based recipe for Gingered Miso Soup with Steamed Tofu is easy to make and perfect for fall weather. It’s important to choose organic soy products because most soy is genetically engineered. This soup is low in calories, with plenty plant-based protein and fiber. Enjoy!
How to Make this Plant-Based Recipe
Gingered Miso Soup with Steamed Tofu
Prep Time: 10 minutes
Cook Time: 10 minutes
Number of servings: 4
Per Serving 129 calories
Fat 5 g
Carbs 14 g
Protein 10 g
- 1 cup carrots, julienned
- 2 scallions, julienned
- 1 cup of sliced mushrooms
- ½ c white miso
- 6 cups water
- 1 tbsp ginger, julienned
- 1 cup firm silken tofu, cut into small cubes (about half a pack)
- 1-2 tsp Bragg's liquid amino acids, or some gluten free soy sauce
- freshly ground pepper to taste
- Place water and miso paste into a pot on the stove on medium heat. Stir until dissolved.
- Add in remaining ingredients and bring to a simmer for a few minutes until flavors have married and veggies have softened, about 5-10 mins.
- Sir in fresh greens if desired and top with chopped cilantro or parsley. Serve topped with rice or soba noodles if you want a noodle bowl.
• Tofu: high in plant-based protein and calcium
• Miso: fermented foods aide in digestion and boost healthy bacteria in the gut, also a source of plant-based protein
• Ginger: healing spice that helps to decrease inflammation, boost circulation, and helps with digestive health. Also great for those suffering from nausea
• Mushrooms: high in plant-based protein and fiber
• Carrots: high in Vitamin A which helps to improve eye, skin, bone, and dental health, as well as helping to regulate blood pressure
• Vegan and gluten free
• Low in calories-entire recipe contains 480 calories
• Anti-inflammatory and high in antioxidants
• Free of cholesterol and saturated fat
Tell us in the comments what you think of this plant-based recipe because we’d love to know.
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