This vegan one-pot meal contains rich miso broth, protein-rich edamame, flavorful and filling soba noodles, and fresh green and orange vegetables.
Total Time
20min
4.0
5 Ratings
Author: My Second Breakfast
Servings:
2
Ingredients
•
4
cups
Water
•
1/4
cup
Dried Seaweed
•
1
Tbsp
Olive Oil
•
1 1/2
cups
Enoki Mushrooms
•
to taste
Ground Black Pepper
•
5.5
oz
Soft Tofu
•
1
bunch
Scallions
•
1/4
cup
White Miso Paste
•
2
Tbsp
Bonito Flakes
•
1
cup
Green Peas
•
5.5
oz
Soba Noodles
, cooked
or Rice Noodles or Whole Wheat Pasta
Cooking Instructions
1.
In a medium saucepan, bring
Water (4 cups)
to a simmer. Drain and cube the
Soft Tofu (5.5 oz)
and thinly slice the
Scallions (1 bunch)
.
2.
In a small bowl, combine
Dried Seaweed (1/4 cup)
and some hot water. Set aside to sit.
3.
In a small pan, heat up
Olive Oil (1 Tbsp)
over medium-high heat. Sauté
Enoki Mushrooms (1 1/2 cups)
until crispy. Season with
Ground Black Pepper (to taste)
.
4.
Add diced tofu, scallion, and rehydrated seaweed into simmering water.
5.
In a small bowl with a splash of water, whisk
White Miso Paste (1/4 cup)
until it is pourable and easy to incorporate into the soup. This is just easier than whisking it in the saucepan.
6.
Add miso paste and
Bonito Flakes (2 Tbsp)
to soup and turn heat down.
7.
Add the
Green Peas (1 cup)
and
Soba Noodles (5.5 oz)
and re-heat for about 1 minute. Serve topped with crispy enoki mushrooms.
Nutrition Per Serving
CALORIES
533
FAT
12.7 g
PROTEIN
28.5 g
CARBS
89.1 g
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