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Miso Soup with Sautéed Tempeh and Mixed Veggies. A Quick and Healthy Meatless Meal!

Who doesn’t love miso soup!! I fell in love with this immune supportive, digestive aid deliciousness many many years ago while having sushi. I always have miso paste on hand to whip up a quick and healthy soup, plus it’s amazing for digestive upsets and the very ugly stomach flu! If I’m ever having tummy troubles, miso to the rescue!! It took me many taste tests to find the right paste until finally I landed on MUGI Miso, a pearl barley miso. You can find this particular brand at most health food stores, but feel free to experiment with other brands and types.

Miso Soup with Sautéed Tempeh and Mixed Veggies

Ingredients
Half package thai rice noodles
5 cups water
5 tbsp miso paste (or more depending on preference)
2 cups chopped broccoli
1 carrot, chopped
2 baby bok choy, chopped
half package of tempeh, cut into cubes
2 tbsp coconut aminos (or tamari)
1 tsp garlic powder
1 tbsp coconut oil
Green onion, thinly sliced
Cilantro, chopped

Directions
Cook noodles according to directions. Set aside. Marinade tempeh in coconut aminos and garlic powder for 15  minutes. Meanwhile, bring 5 cups water to a boil. In a small bowl, mix a few tablespoons of boiling water with miso paste then add to pot of boiling water. Add in chopped carrot and cook on low for 5 mintues. Saute or grill tempeh in coconut oil over medium high heat until slightly browned on each side. Add tempeh and broccoli to pot and cook for 5 minutes. Add in noodles and bok choy. Simmer on low for 10 minutes.
Garnish with chopped green onion and cilantro.
ENJOY!!!

Have the BEST DAY EVER!!

Love & Abundance,
Samantha 🙂

 

 

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