Ingredients
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For the soup base:
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1 (3-inch) piece fresh ginger, peeled and thinly sliced
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2 garlic cloves, minced
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1 medium onion, chopped
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2 large carrots, peeled and shredded
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2 boneless, firm tofu cubes (about 1/2 cup each), drained and cut into bite-size pieces
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1 tsp. red miso paste
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1 tbsp. apple cider vinegar
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4 cups vegetable stock or water
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1/2 tsp. sesame oil
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For serving:
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1 package (8 oz.) udon noodles
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1 bunch scallions, thinly sliced (green portions only)
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1 avocado, diced
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1 lime, wedged
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Salt and black pepper to taste
Directions
Subtitle: A Quick, Spicy, and Wholesome Vegan Meal from Japan
Description: This hearty vegan soup packs a punch with its fiery miso broth, tender carrots, crisp noodles, and protein-rich tofu. It’s a perfect meal anytime you need something comforting and satisfying. Plus, it only takes minutes to prepare!
Ingredients:
* For the soup base:
* 1 (3-inch) piece fresh ginger, peeled and thinly sliced
* 2 garlic cloves, minced
* 1 medium onion, chopped
* 2 large carrots, peeled and shredded
* 2 boneless, firm tofu cubes (about 1/2 cup each), drained and cut into bite-size pieces
* 1 tsp. red miso paste
* 1 tbsp. apple cider vinegar
* 4 cups vegetable stock or water
* 1/2 tsp. sesame oil
For serving:
* 1 package (8 oz.) udon noodles
* 1 bunch scallions, thinly sliced (green portions only)
* 1 avocado, diced
* 1 lime, wedged
* Salt and black pepper to taste
Instructions:
1. In a large pot, combine the soup base ingredients over medium heat. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally.
2. Turn off the heat and let the mixture cool slightly. Use an immersion blender or pour the contents of the pot into a high-speed blender and puree until smooth. Return the soup to the pot and set aside.
3. Cook the noodles according to the package directions, drain well, and rinse with cold water. Set aside.
4. Add the prepared soup to a bowl and top with the cooked noodles, sliced tofu, scallions, diced avocado, and a sprinkle of sesame seeds. Serve immediately.
Difficulty: Easy
Servings: 4
Note: You can adjust the spiciness of the soup by adding more or less red miso paste.
Steps
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1
Done
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In a large pot, combine the soup base ingredients over medium heat. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally. |
|
2
Done
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Turn off the heat and let the mixture cool slightly. Use an immersion blender or pour the contents of the pot into a high-speed blender and puree until smooth. Return the soup to the pot and set aside. |
|
3
Done
|
Cook the noodles according to the package directions, drain well, and rinse with cold water. Set aside. |
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4
Done
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Add the prepared soup to a bowl and top with the cooked noodles, sliced tofu, scallions, diced avocado, and a sprinkle of sesame seeds. Serve immediately. |
