Lime Tofu Miso Soup with Brussel Sprouts

Despite the fact that my boyfriend still thinks soup can’t be a meal, I’d argue that this can be. Despite what feels like a meal, this certainly holds up when it comes to nutritional necessity from a meal. It contains vital protein from the Miso & Tofu, & packed with Greens from the Brussel Sprouts.  This is a super quick and easy recipe.

Inspired by this recipe

LemonMisoSoup

Ingredients (Serves 3 Large Portions)

  • .5 – 1 Can of Coconut Milk (I simply didn’t have a full can to use – but it would be fine either way)
  • 4 – 5 C Veggie Broth (I use homemade, so I also add water, but if you’re using store-bought, do not dilute)
  • Half Pound of Brussel Sprouts Thinly Sliced
  • 5 – 6 Fresh Limes Juiced (The soup relies on fresh lime taste, so avoid using bottled concentrate kinds)
  • 4 Green Onions Chopped
  • 2 large slices of Ginger (for flavor, not for consumption – skin can remain on) + 1 inch minced, without skin
  • 1/4 C Braggs/Tamari
  • Sesame Seeds – Plain or Roasted (optional)
  • 1/2 – 3/4 Block of Firm Tofu
  • 2 – 3 T Miso
  • 1/2 T Oil of Choice (Sesame or Olive recommended)

Directions

  1. Begin by bringing the Veggie Broth to a boil in a large pot along with the Ginger.  Then reduce to a steady simmer and cover for 5 minutes.
  2. Next add in the Coconut Milk, Tamari, Oil, Green Onions (reserve some for garnish) and Tofu.  Cook for about 5 more minutes.
  3. Finally add in the thinly sliced Brussel Sprouts and cook for a few minutes more.
  4. Serve!
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