Page 25 - Vegan

Lunch

Tofu & Veggie Miso Soup

This soup is so full of flavour you’ll be surprised it only takes minutes to make. The warming
flavours in the chinese spice gives it a vibe that will remind you of ietnemese ho. et creative
adding whatever you want on top. few ideas are seaweed flakes, toasted sesame seeds, hot
sauce, bean sprouts or fresh thai basil.

INGREDIENTS Makes 1 large bowl or 2 smaller

• garlic cloves, minced bowls
• large carrot, sliced
• green onions, chopped (keep the green part 502 calories per bowl
and the white parts separate)
• cremini mushrooms, sliced Macros:
• tsp Chinese five spice 29g Protein 79g Carb 11g Fat
• 1 tsp garlic powder
• tsp onion powder
• tsp toasted sesame oil
• cup ( . g) chopped red cabbage • bok choy head, sliced lengthwise
• cup ( g) smoked tofu • - radish, sliced (optional - for garnish)
• tbsp tamari • A pinch of seaweed flakes (optional - for
• large thumb sized piece of fresh ginger, garnish)
peeled and grated • cakes of ramen noodles (appro . g)
• cups ( ml) vegetable broth
• cup ( ml) hot water tbsp miso paste
mi ed together

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