– Fanny meets Farmy –
Hey there!
Only a couple of weeks ago I discovered the power of miso paste, a paste that originated in Japan and is made from fermented soybeans. Not only does it make a great base to a simple and delicious soup, I also started using it in many other recipes that called for vegetable broth. It is fascinating, how a tiny substitution manages to change the entire flavour of a recipe and enhance the experience of eating it to a whole nother level.
Vegan Miso Soup with Sesame Tofu
Naturally, when Gabriela from Farmy asked me to create a Miso recipe for them, I was up for it straight away. I mean I love Miso paste and I actually already use the Miso they sell on Farmy anyways so why not, right?!
Vegan Miso Soup with Sesame Tofu
For the whole month of February, Farmy has got a soup theme going on, I mean I get it is still pretty cold around here and soups are delicious hence I didn’t mind at all to create a soup recipe for them. I was thinking about making a pearl barley soup with miso paste, however, I then spotted those delicious buckwheat spaghetti on Farmy.ch, so I decided to keep it slightly traditional and go with a miso noodle soup. However, I am surely not claiming that this is the traditional way of preparing Miso soup, it definitely isn’t, that’s just how I like to make it.
The perfect healthy dinner for a busy weeknight.
Anyways, now that that’s clear I am just going to continue with the recipe, which btw is incredibly delicious yet super easy tor prepare, thirty minutes, a pot, a hanful of ingredients and a tiny bit of patience, that is all you need to create this delicacy.
Vegan Miso Soup with Sesame Tofu
- 1 clove garlic, minced
- 2 tbs Miso Paste
- 700ml water
- 1 tsp nori flakes (optional)
- 1 carrot, sliced
- ½ head of broccoli
- 100g shitake mushrooms
- 100g buckwheat spaghetti
- 1 red onion, thinly sliced
- 100g tofu, in 6 slices
- 2 tbs sesame seed
- coconut oil
- In a large saucepan heat up some coconut oil, sauté the garlic in the coconut oil for two minutes add the onions and sauté for another minute.
- Add shitake mushrooms, sliced carrot and broccoli and sauté for 2-3 minutes. Pour in the water and add the miso paste as well as the nori flakes. Cover with a lid and let the mixture come to a simmer. Simmer for 10 minutes.
- Meanwhile pour the sesame seed onto a plate and season your tofu with salt and cover it in sesame seed. Heat up some coconut oil in a frying pan and fry the tofu over medium heat for four minutes on each side.
- When the soup has been cooking for 10 minutes add the noodles and let it come to a boil. Cook the soup for another 7-8 minutes (or however long your choice of noodles takes to cook).
- Distribute soup over two bowls and top of with the sesame tofu. Drizzle with Sriracha or any other hot sauce if you like.
Vegan Miso Soup with Sesame Tofu
Vegan Miso Soup with Sesame Tofu
Enjoy cooking!
Bisous,
Sweet has always been my thing, but I think you’ve actually managed to win me over with this one Fanny! Miso, mushrooms, and noodles? Yes please 🙂
Yayy, glad I could win you over with this one 🙂 I hope you try this and make sure to let me know if you liked it!