Tofu Vegetable Noodle Soup
This is a soothing and comforting soup. Good sources of protein are tofu and Tahini. The buckwheat noodles are gluten-free.

Tofu Vegetable Noodle Soup
 

Serves: 6-8
All Year

Ingredients:
    1/4 cup sunflower oil
    1 1/2 cups onion, minced
    1 clove garlic, peeled and minced
    1 carrot, peeled and cut into half rounds
    2 cups bok choy, thinly sliced
    2 tablespoons fresh ginger, peeled and grated
    1 cup green cabbage, chopped
    1 cup broccoli florets, cut into small pieces
    1 cup white button mushrooms, sliced
    6 cups water
    1 package firm tofu (14-16 ounces), cut into 1/4 inch cubes
    4 ounces Udon noodles (or buckwheat or rice noodles)
    3 tablespoons sesame oil
    6 tablespoons raw tahini
    2 tablespoons mellow miso
    2 tablespoons Bragg's Liquid Aminos or tamari
    1 cup broth from soup

Instructions:

In a pressure cooker, heat 1/4 cup sunflower oil on medium heat. Add 1 1/2 cups minced onion and 1 clove minced garlic and sautee until onions are golden. Add 1 cut carrot, 2 cups thinly sliced bok choy, 2 tablespoons fresh grated ginger, 1 cup chopped green cabbage, 1 cup cut broccoli florets and 1 cup sliced white button mushrooms. Sautee for 5 minutes.

Add 6 cups water and 1 package cubed tofu. Secure lid of pressure cooker and bring to a boil on high heat. Lower heat and simmer for 5 minutes (or as needed according to pressure cooker used).

Turn heat off. Let pressure cooker cool down until it is safe to open.

While soup is cooking, break 4 ounces Udon noodles into thirds. Bring pot of water to a boil. Add noodles and simmer until cooked (about 8 minutes).

If desired, add a little water to thin sauce.

After pressure cooker can be opened, place 3 tablespoons sesame oil, 6 tablespoons raw tahini, 2 tablespoons mellow miso, 2 tablespoons Bragg's and 1 cup broth from soup in a blender. Blend.

Add blended miso mixture and the cooked noodles to soup before serving.


Note: If you need to reheat soup later, make sure to warm, but not boil it. If miso is boiled, it will lose its beneficial digestive enzymes.

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