This has been the winter of soups. Whether it’s a side dish puree made from my boyfriend’s amazing vitamix, or veggie pho from my favorite Vietnamese place, I am probably consuming some type of soup everyday. Nothing warms the body and soul like a good bowl of delicious soup. Lately I’ve been trying to make soups that are healthy but also hearty enough for a dinner entree. One-pot meals are truly the best on busy weeknights, especially when you can have leftovers the next evening. This one literally takes 30 minutes or less from start to finish. Since my go-to eating out soups are Japanese miso, Vietnamese pho, and Thai tofu soup, I decided to combine them all! Luckily, it turned out delicious and exactly what I was hoping for, and undoubtedly better (and cheaper) for me than the restaurant versions.
The base of this soup is the miso broth, which Whole Foods does sell, but if your store doesn’t, it works to mix miso paste with normal vegetable broth. Just be sure to buy the white miso paste, because it has the mellow flavor that we’re looking for. The tub of miso will last at least 6 months in your fridge too, so it’s good to have around – yay probiotics! Extra tip: If using miso paste, be sure to wait until near the end of cooking to add miso paste in order to reap the maximum probiotic benefits.
I used a few of my favorite Asian veggies in this soup, but it would also be delicious with others. Just be sure to use vegetables that don’t need much cooking, unless you want to pre-saute or roast them before adding them to hot broth. I had never tried making a soup with brown rice noodles, but I actually preferred the taste to white rice noodles. They were a little chewier and held their texture and shape better (and much better than other gluten-free alternatives) – so I definitely recommend trying! A little extra fiber and protein never hurt either. The ginger, garlic, and thai basil add a nice kick to this soup, but feel free to spice it up with chili or hot pepper. Make it your own, and enjoy! I hope you have a happy (I was going to say soupy but then I read this…) week! 😉
- 4oz brown rice noodles
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 1 tbsp coconut oil
- 4 cups miso broth (or veggie broth mixed with 2 tbsp white miso paste)
- 1 tbsp soy sauce (or Bragg’s liquid aminos)
- 2 large carrots, sliced into rounds
- 1 cup shiitake mushrooms, halved
- 1 small baby bok choy, sliced
- 8 oz extra-firm tofu, cubed
- 1/4 cup scallions, thinly sliced
- 2 tbsp sesame seeds
- 1/4 cup thai basil, coarsely chopped
- Cook brown rice noodles according to directions. Drain, rinse with cold water, and set aside.
- Heat coconut oil in large saucepan over medium-low heat. Add minced garlic and ginger and saute a couple of minutes.
- Pour broth into saucepan and bring to a boil.
- Reduce heat and add miso and soy sauce. Whisk well to combine.
- Add carrots, bok choy, shiitake mushrooms, and tofu. Let simmer for about 5 minutes, so vegetables are just tender but still crispy.
- Divide into four bowls and top with scallions, sesame seeds, and fresh basil. Enjoy!