Dinner · Favorite · Gluten Free · Hot · Recipe · Sides · Soup · Vegan · Vegetarian

Healing Vegan Miso Soup

This is definitely our weeknight ‘go-to’ meal when we want something simple, quick, and super yummy!  We always have the ingredients on hand, and this one-pot soup cooks up in about 15 minutes.  One of the great things about miso soup is that you can pretty much throw in any veggies you have in the fridge.  I like to use watercress, but I’ll add cabbage, kale, spinach… anything laying around to give it an extra crunch.

Theres so much good stuff in here, I always feel super healed after having a big bowl.  Tons of antioxidants from the mushrooms, greens, garlic, seaweed, and miso. Its a wonderfully light dish but also had a ton of protein from the tofu!

This soup can be the main course for dinner, or as an appetizer.  I usually throw some jasmine rice in the rice cooker while the water is boiling, and everything is ready at once!  This recipe would also be perfect with a Soba Noodle Salad, a Vegan Sushi Rice Buddha Bowl, or Vegan Nori Rolls!

Healing Vegan Miso Soup
Prep Time: 10 mins
Cook Time: 15 mins

Ingredients

2 tbsp miso paste, white or red

6 cups of water

4 cloves of fresh garlic

1/2 package (6oz) sprouted tofu, cubed

2 cups watercress

1 cup cremini mushrooms

2 green onions

1 sheet of nori or dried seaweed

1 tbsp tamari

Directions

In a large saucepan bring 6 cups of water to a boil.  Using a garlic press, press the 4 cloves of garlic right into the boiling water.  Slice the mushrooms and add to pot, cook for 5 minutes.  Add the watercress, cubed tofu, green onions, and tamari, and cook for 5 minutes longer.

Then spoon into the miso paste and cook for 3 more minutes- the soup has a better flavor if the miso is added at the end. You are ready to dish up!  Once in a bowl, finish with nori strips and serve!FullSizeRender (7)

Cold · Dinner · Dressing · Gluten Free · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Soba Noodle Salad with Lime Tamari Dressing

I love when I go out to eat somewhere and have something so yummy I think I need to make this myself! This was one of those cases.  I ordered this on a whim from the vegan bakery Wildflour, and started brainstorming immediately on how to translate it to a homemade version I can have anytime.  While I made the below recipe on a rainy spring day, this would be so refreshing in the summer, or perfect for a potluck/picnic.

This should make about 4 servings.  That being said, I didn’t have many leftovers… but I would imagine they only get better a few days later!  Note to self: Next time make a double batch!

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For the Salad:

1 8oz package of soba noodles

1 cup arugula

1/2 cup thinly sliced green cabbage

1/2 cup thinly sliced red cabbage

2 large carrots

1 green onion

1/2 Chopped Parsley (or Cilantro)

For the Dressing

2 tbsp tamari (or soy sauce)

2 tbsp rice wine vinegar

1 tbsp sesame oil

1 1/2 tbsp honey

1 tbsp sriracha (or more/less to taste)

3 cloves garlic

1 lime, juiced

Zest of 1 lime

A few shakes of red pepper flakes

For the Salad

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In a large pot, bring 8 cups of water to a boil.  Once that gets going, place the soba noodles in to cook.  Read the instructions on the package, but I’ve found that cooking 6 or 7 minutes was perfect.  Not too al dente, not too soft.  Once cooked, drain the noodles into a colander in the sink.  Rinse the noodles thoroughly under cold water so they stop cooking.  Once cooled off, set the noodles aside in the fridge and get chopping!

For the cabbage and carrots, I like to cut them into long thin strips so they have the same length as the noodles.  I tried something a lil fancy for the carrots: I use a peeler and sliced them into long flat ribbons.  I then cut them 3-4 time each the long way to make smaller thinner strips of carrot.  While yummy, this was pretty labor intensive, and next time I will probably just use a spiralizer instead.

Finely chop the parsley (stems and all!) and mix in half with the veggies.  I garnished with the other half later.  This would also be amazing with cilantro… unfortunately we are not growing that right now, so parsley it was!

For the Dressing

I found mixing this in a major jar was actually perfect for shaking and mixing, so it stays!  In a pint sized major jar, combine all dressing ingredients.  For the garlic I like to use a garlic press… but it can be minced/diced instead.  When all ingredients are in the jar: shake, rattle, and roll.

Combine veggies, soba noodles, arugula into a large bowl and cover with dressing.  Chill and serve cold (or warm?).

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