Tofu, Vegetables, & Noodles in an Asian Broth
- 8 oz uncooked stir-fry rice noodles
- 1 cup broccoli florets (can also use frozen broccoli florets to save time)
- ½ cup carrots, ¼ inch thick slices (can also use frozen carrots to save time)
- 1 cup white button mushrooms, sliced
- 2 cups baby bok choy, coarsely chopped
- 3 Tbsp Miso Paste (and kind works-I prefer chickpea Miso)
- 1 cup tofu, water drained and cut into bite-size cubes (Can also substitute with shrimp)
- ¼ cup low sodium tamari
- 1 Tbsp toasted sesame oil
- ½ tsp chili oil (optional)
- 2 Tbsp fresh cilantro, chopped (optional)
Bring 6 cups of water to a boil in a large pot. Once boiling, add broccoli, carrots, mushrooms, and bok choy to the water. Let cook for 1-2 minute, and then using a slotted spoon, remove all vegetables into a strainer. Keep boiling water in the pot and bring back to a boil after all vegetables have been removed.
Add miso paste to boiling water, lower flame to a simmer, and cover, allowing miso paste to dissolve into a soup broth base. Let simmer for 10 minutes, stirring occasionally. While broth is simmering, cover noodles with hot water according to package directions to let them soften., and then rinse and drain.
After 10 minutes, add the tofu, vegetables, and noodles all to the miso broth. Season with the tamari, sesame oil, chili oil, and cilantro. Cook another 2-4 minutes until piping hot, serve, and enjoy.
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.