Instead of regular miso soup or heartier and thicker vegetable-blended soups, this recipe is a broth-based soup with vegetables, tofu and unique flavours - ginger and green tea!
I spiralized the courgette to make noodles, using blade C on my spiralizer. Chopped or julienne courgette will also be fine but the noodles are different.
Miso Green Tea and Ginger Tofu Soup
Makes 2
Click HERE for a printable recipe card.
Ingredients:
- 720ml / 24floz boiling water
- 2 green tea bags
- 56g / 2oz onion, chopped
- 1/2tsp ginger, ground
- 56g / 2oz / 1 stalk celery, chopped
- 85g / 3oz green pepper, chopped
- 240ml / 8floz chicken broth, reduced sodium
- 18g / 1tbsp miso paste (I use miso and easy)
- 260g / 9oz courgette, chopped or spirialized
- 170g / 6oz firm tofu, chopped
- 5ml / 1tsp soy sauce, light
Method:
Boil 3 cups (720ml) water and brew 2 green tea bags.
Cook onion, ginger, celery and pepper for 5 mins.
Add broth, green tea water. Add miso paste and whisk till dissolved.
Add courgette noodles and simmer on a low heat.
Meanwhile brown tofu in a teaspoon of soy sauce and then add to the soup.
Click HERE for a printable recipe card.
Nutritional Information:
No comments:
Post a Comment