NUTRITION

SERVINGS

INGREDIENTS

14 oz Firm tofu

2 tbsp White miso paste

0.5 cup Shelled edamame

2 cup Low-sodium vegetable broth

1 cup Baby bok choy

1 tsp Toasted sesame oil

1 tbsp Fresh ginger

2 cloves Garlic

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together the white miso paste and coconut aminos with a splash of water until smooth.

• 3

  Heat the toasted sesame oil in a large pot over medium heat and sear the tofu cubes until golden brown on all sides.

• 4

  Remove the seared tofu from the pot and set aside on a plate.

• 5

  In the same pot, add the minced garlic and grated ginger, sautéing for 1 minute until highly fragrant.

• 6

  Pour in the vegetable broth and bring the liquid to a gentle simmer.

• 7

  Add the shelled edamame and chopped baby bok choy to the pot, cooking for 3 to 4 minutes until the greens are tender.

• 8

  Whisk the prepared miso mixture into the broth, ensuring it is fully incorporated without bringing it back to a hard boil.

• 9

  Return the seared tofu to the pot and season the soup with sea salt and black pepper.

• 10

  Garnish the soup with sliced green onions and serve immediately in deep bowls.