Empty My Fridge
Turmeric Miso Soup With Ginger, Garlic and Tofu
Ingredients
- Oil1 tsp
- Garlic7 cloves
- Ginger1–1 ½ inches
- Chili pepper½
- Carrot · grated shredded½ cups
- Bell pepper · thinly sliced½
- Tofu · cubed7 oz
- Soy sauce2 tsp
- Turmeric½ tsp
- Cider1 tsp
- Sugar1 tsp
- Salt½ tsp
- Black pepper · ground½ tsp
- Miso1 tbsp
- Scallion
Instructions
- Heat the oil in a saucepan over medium heat. Add the garlic, ginger and chile and cook until translucent, about 4 minutes.
- Add the carrots and bell pepper and cook for 3 minutes.
- Add the tofu and stir to combine.
- Add the water, 1/3 tsp black pepper and all remaining ingredients except the miso, then bring to a boil.
- Simmer for 4 minutes.
- Stir in the miso. Taste and adjust salt, sweetness and tang (vinegar), then simmer a few more minutes.
- Garnish with scallions and black pepper.
Summarized from Vegan Richa's video. Watch it for the details.
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GarlicGingerScallionCarrotBell pepperTofuMiso
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