soupseason

“HUG ME BROTHA” Miso Soup • This miso soup really does feel like a hug in a m…

“HUG ME BROTHA” Miso Soup

This miso soup really does feel like a hug in a mug (or bowl). Ever since my newfound love of tofu miso soup has been on my mind because I never got to truly experience it since I always picked out the tofu! So after grocery shopping @traderjoes this week I finally had all the ingredients to make this delicious meal. And let me just say it was EXACTLY what I needed in the moment and more. My stomach was feeling funky all day and this cured it instantly and revved me up to play some tennis! This soup was make in one pot and only took me about 30 minutes to make. I would 100% recommend making extra though because it stores well and is so good the next day (The tofu really soaks in the flavors). Anyways if you feel like you need a hug give this recipe a try 🙂 hope you like it!



Miso Soup:
-miso soup broth from Trader Joe’s
-bok Choy
-scallions
-yellow onion
-firm tofu
-garlic clove
-ginger

Instructions:
1. Place the broth in the pot
2. Cut the white bottoms of the scallions (also known as green onion) into fine pieces and add to broth
3. Cut yellow onion and add to broth
4. Add 1 tbsp of minced ginger to the broth
5. Add 1 garlic clove chopped finely to the broth
6. Cut tofu into cubes and add to broth
10 MINUTES LATER WITH STOVE ON MEDIUM-HIGH
7. Add Stems of Bok choy
COOK FOR 5 mins
8. Add bok choy leaves
COOK FOR 2 MINS
8. Garnish with the ends of the green onion finely chopped as shown
… and wala! You’re done! I probably made it into more steps than necessary but you get then gyst (add all ingredients to broth except Bok choy …) either way I hope you enjoyed and please give me a shoutout or a follow if you liked this recipe!
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Inspired by: @simpleveganista @thrivecuisine

SIMMERING POT OF GOODNESS • tomato vegetable soup . . . • • So good and SO easy…

SIMMERING POT OF GOODNESS • tomato vegetable soup . . .


So good and SO easy. This one pot soup took me minutes to whip up! I have been really into getting canned tomatoes lately (make sure they have no added sugar and no/little added salt) because they are great for making soups like these and last forever in your pantry! To make this soup I merely put in a can of diced tomatoes along with some frozen vegetables including: peas, zucchini, and butternut squash along with some kale, garlic, and 1/4 package of a grain medley from @wholefoods (will link in my story). To add flavor I seasoned this with nutritional yeast, garlic salt, pepper, and red pepper flakes. I let this simmer for about 5-10 minutes and then it was done! It was the perfect meal for a cozy fall night 🙂 see the full recipe below.



Recipe:
-1 can tomatoes (diced)
-1 handful of kale
-1/4 cup frozen zucchini
-1/4 cup frozen peas
-1/8 cup frozen butternut squash
-1/4 cup grain medley (linked in my story)
-1 garlic clove
-3 tbsp nutritional yeast
-salt + red pepper flakes

Instructions:
1. Throw all ingredients into a pot and cook for 5-10 minutes depending on how hot your stovetop gets!

Inspired by: @budgetbytes @cookingclassy