Name: Miso Tofu Noodle Soup Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz extra firm tofu; 0.5 cup cooked soba noodles; 0.5 cup shelled edamame; 1 tbsp white miso paste; 1 cup shiitake mushrooms; 1 cup broccoli florets; 0.5 cup sliced carrots; 2 stalks spring onions; 0.5 tsp crispy chili oil; 2 cups vegetable broth; 1 tsp yellow curry powder; 0.5 tsp coconut oil; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Miso Tofu Noodle Soup Bowl

Pan-seared tofu and vibrant vegetables simmered in a fragrant miso-curry broth for a deeply savory and warming bowl of goodness.

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NUTRITION

Protein

42.3g

Fat

20.9g

Carbs

67.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz extra firm tofu

0.5 cup cooked soba noodles

0.5 cup shelled edamame

1 tbsp white miso paste

1 cup shiitake mushrooms

1 cup broccoli florets

0.5 cup sliced carrots

2 stalks spring onions

0.5 tsp crispy chili oil

2 cups vegetable broth

1 tsp yellow curry powder

0.5 tsp coconut oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Press extra firm tofu to remove excess moisture, then cut into 1-inch cubes.
2
Heat coconut oil in a non-stick skillet over medium-high heat; sear tofu with sea salt and black pepper until golden and crispy on all sides.
3
In a medium pot, bring the vegetable broth to a gentle simmer over medium heat.
4
Stir in the yellow curry powder, shiitake mushrooms, sliced carrots, and broccoli florets; cook for 5-6 minutes until vegetables are tender.
5
Add the shelled edamame and cooked soba noodles to the pot, heating through for 2 minutes.
6
Turn off the heat and whisk in the white miso paste until fully dissolved to maintain its probiotic benefits.
7
Ladle the soup into a large bowl and top with the crispy seared tofu, sliced spring onions, and a drizzle of crispy chili oil.