NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.5 cup Shelled edamame

2 cup Vegetable broth

1 cup Shiitake mushrooms

1 cup Bok choy

0.5 cup Carrots

1 tbsp White miso paste

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a medium pot, heat the toasted sesame oil over medium heat.

• 2

  Add the sliced carrots and shiitake mushrooms, sautéing for 3-4 minutes until they begin to soften.

• 3

  Stir in the minced garlic and grated ginger, cooking for 1 minute until highly fragrant.

• 4

  Pour in the vegetable broth and tamari, then bring the liquid to a gentle boil.

• 5

  Reduce heat to low and add the cubed extra firm tofu and shelled edamame.

• 6

  Simmer for 5 minutes, then stir in the chopped bok choy and cook for 2 more minutes until wilted.

• 7

  In a small bowl, whisk the white miso paste with two tablespoons of the warm broth until smooth, then stir back into the pot.

• 8

  Season with sea salt and black pepper before serving in a large bowl.