Miso soup of plenty

Miso soup with Veggies and Tofu

fresh veggies

Ingrediants

8 cups water
1 packet of easy cook noodles (rice noodles)
3 Tbsp miso
2 carrots, sliced thinly on the diagonal
3 mushrooms, sliced
2 tbsp reduced-sodium soy sauce, to taste
2 tsp sushi seasoning
3 scallion, thinly sliced on the diagonal
grated ginger and garlic ( 1 clove and 1 inch of ginger )
pepper red, chopped
i red onion, diced
2 savoy cabbage leaves, thinly sliced
1 sheet of nori, thinly sliced
1/2 block of tofu, small dice
1 tsp of vecon stock
Pinch of sea salt

tofu small dice

 Method

1. In a stockpot or saucepan bring the water to a boil over high heat. Add the vecon. Pinch of sea salt.
2. Melt the miso in one cup of the boiling water. Use a ladel to transfer it to a bowl and stir in the miso until dissolved. Add it to the stock pot. Add the soy, grated ginger and garlic and sushi seasoning.
3. Add the noodles and the vegetables and tofu. Cook for around 3 mins or until everything is done.
3. Serve in a bowl with fresh herbs or without. 

All cooking together

Very quick and easy meal

Serve it with the cucumber salad