Tag soups

Srsly its the tofu, the fresh ginger and those added dumplings that make this soup so satisfying and good for your belly, especially on a cold rainy day!

Make this anytime to boost up your immune system, when you feel run down or want a nourishing soup that feels like a meal.

Make it in under 30 minutes and grab that spoon!!!!

Shredded Sesame Tofu Ingredients:

1 lb block extra firm tofu

1 1/2 tbsp tamari sauce

1 tbsp rice vinegar

1 tbsp cornstarch

1 tbsp black sesame seeds

1 1/2 tbsp avocado or grapeseed oil

Ginger Mushroom Miso Broth Ingredients:

2 tsp avocado or grapeseed oil

1/2 medium yellow onion

5 thin slices of fresh ginger root

2 cloves garlic, thinly sliced

3 scallions or fresh leeks, thinly sliced with white and green ends separated

3 cremini or shittake mushrooms, sliced

4 1/2 cups hot water

2–3 tbsp white or yellow miso paste

1 tbsp of tamari sauce

5-6 dumplings of choice

2 tsp sesame oil, plus more for serving

Himalayan salt, as needed

Cooked sticky rice and fresh cilantro, for serving

Optional: lime wedge

Directions:

1. Preheat the one to 425 degrees and line a baking tray with parchment paper. Place a box grater over the tray and grate the tofu over the largest holes to create tofu shreds. Top the tofu with the tamari, vinegar, cornstarch, and sesame seeds then drizzle with the oil. Toss to coat then spread the shreds into a single layer on the tray. Bake in the oven for 15 minutes.
2. Then toss the shreds using tongs and bake again for 5-8 minutes until crispy.
3. Heat the oil in a large pot over medium low heat. When hot, add the onion/leeks with a pinch of salt.
4. Saute for 5 minutes or until the things have started to soften and become golden in color. Add the ginger, garlic and continue to saute until fragrant, about 2 minutes.
5. Add in the sliced mushrooms and 3 1/2 cups water. Stir to combine, bring to a boil then reduce to a simmer for 15 minutes.
6. While the soup is simmering, add the miso paste and the remaining 1 cup of water and sesame oil to a large glass measuring cup.
7. Whisk together until the miso is fully dissolved with no lumps.
8. Add in the miso broth to the pot. Use an immersion blender to blend the broth a bit but not fully smooth.
9. Add the dumplings and simmer another 5 minutes.
10. To serve, add a scoop of rice and the dumplings to a serving bowl. Then ladle the soup around the rice. Top with the crispy tofu, fresh ginger and garnish with extra sesame oil and fresh cilantro!!!

enJOY!!!!!

Who enjoys a creamy soup that warms you up? Yet doesn’t contain tons of heavy cream to bloat your belly.

This is my fave go to soup when I’m feeling low on energy and don’t want to spend hours cooking.

It only requires like 5 ingredients and can be made in less than 30 minutes.

Ingredients:

1 Ib washed and chopped carrots

2 cloves of crushed garlic

1 tsp olive oil

1 generous thumb sized piece of fresh ginger

1 chopped yellow onion

1 250 ml container of vegetable broth

Hot Water

1 can of full fat coconut milk

cilantro for garnish

Directions:

In a large pot, heat at medium and add 1 tbsp of olive oil.

Add in the garlic, onions and ginger. Saute for 2-3 minutes until fragrant.

Add in the carrots and saute for another 3 minutes.

Add in the vegetable broth, and top with enough water to cover the vegetables.

Bring to a boil.

Then reduce to medium-low heat and let simmer for 25 minutes until all veggies are cooked and soft.

Take off the heat, let cool.

In an immersion blender, blend up the soup. Then add back into the pot.

Add the coconut milk and stir well to combine.

Let simmer at a low heat for another 5 minutes to let all flavours fully incorporate.

When ready to serve, laddle some into a bowl and add in some fresh cilantro.

For a hit of protein, add in some toasted pumpkin and hemp seeds.

Serve with optional crusty bread!!!

enJOY 😊