SESAME-GINGER NOODLE SOUP


This easy recipe is a "clean out your fridge and heal whatever ails you" pot of deliciousness. You decide what greens and vegetables you put in it. You decide the amount of heat by adjusting the sriracha. You decide which noodles you prefer. No rules, just yum


INGREDIENTS

1 Tbsp fresh ginger, grated

6 cups vegan broth of choice

1/4 cup white miso paste

14 oz block tofu drained and cubed

4-8 oz sliced mushrooms

2 cups bok choy(greens), chopped

2 cups vegetables of choice(carrots, pea pods, cabbage), sliced

3 oz soba noodles

4 scallions, sliced

1 tsp sriracha sauce

3 tsp toasted sesame oil, divided

1 tsp sesame seeds


DIRECTIONS

1. Bring 6 cups of broth and the ginger to a boil in a large pot over high heat.


2. While water is heating, heat 2 tsp sesame oil in skillet over medium high heat. Add the tofu, and cook until browned, approximately 4 to 5 minutes per side. Set aside.


3. Once broth comes to a boil, add miso, stir until dissolved. Add bok choy, mushrooms and vegetables, return to low boil, with pot uncovered. Stirring occasionally, cook for 5 minutes. Add cooked tofu and soba noodles and continue to cook 5 to 6 minutes.


4. Add scallions, and as much of the sriracha you'd like, remaining 1 tsp toasted sesame oil and sesame seeds. Remove from heat. Serve with additional sesame seeds if desired.



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