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Tofu, miso and noodle soup - vegan
Tofu, miso and noodle soup - vegan

Before you jump to Tofu, miso and noodle soup - vegan recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Can save you Dollars.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone’s active participation. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. Here are a few tips that can help you save energy, mainly by making your kitchen area more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not running as effectively as they should. You can save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can certainly cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.

As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. It is reasonably straightforward to live green, of course. It’s related to being practical, most of the time.

We hope you got insight from reading it, now let’s go back to tofu, miso and noodle soup - vegan recipe. To make tofu, miso and noodle soup - vegan you only need 10 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Tofu, miso and noodle soup - vegan:
  1. Prepare 1 tbsp coconut oil
  2. Get 1 clove garlic, peeled and crushed
  3. Use 2 cm chunk fresh ginger, peeled and grated
  4. Use 2 spring onions, finely chopped
  5. Provide 1 small red chilli, finely chopped
  6. Take 500-750 ml veggie/ vegan stock
  7. Provide 1 tbsp white miso paste
  8. You need couple of handfuls of greens eg chinese cabbage, pak choi, choi sum, tatsoi, mizuna
  9. You need 100 g tofu, cut into bite-sized chunks
  10. Provide Noodles of choice eg udon, soba - prepared according to packet instructions
Steps to make Tofu, miso and noodle soup - vegan:
  1. Heat the oil in a pan (with a lid for later) on a medium heat.
  2. Add the garlic and spring onion and sauté for 3-5 mins. Add the chilli. And sauté for another 2 mins or so.
  3. Add the stock and simmer for 5 mins.
  4. Add the miso paste and whisk a bit so it’s completely mixed in.
  5. Add the greens. Cover and simmer for about 5 mins or until the greens start to wilt. This depends on the greens you use. I used chinese cabbage and mizuna today so i added the cabbage at this stage and then the mizuna at the same time as the tofu.
  6. Remove from the heat. Add the tofu and any more ‘delicate’ greens. Cover and let sit for 2-3 mins.
  7. Put the noodles in the bowls. Ladle the tofu/ miso on top. Sprinkle more chilli/ spring onion on top if you like. Enjoy 😋

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