HAPPY 9TH BIRTHDAY to my blog!!!! I can't believe how fast the time has flown by.
It's been raining all weekend and a bowl of soup seemed in order. I can eat soup all year round, I love it. This is a take on an Asian flavored soup. Similar to Hot & Spicy but different. I was delicious. Makes 4 servings.
- 2 tablespoons fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 1 Fresno chili, seeded and finely chopped
- 1/2 block of extra firm tofu, cut into small cubes (bite-sized)
- 1 cup baby bellas, sliced
- 4 cups no sodium vegetable stock
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 3 tablespoon maple syrup
- 1/2 cup fresh asparagus, sliced into 1/2 inch lenghts
- 1 small bok choy, sliced
- 1 tablespoon miso paste
- Garnish: sliced scallions, black and white sesame seeds
In a large stock pot over medium high heat, saute ginger, garlic and chili in a tablespoon of water for about 1 minute.
Add tofu and mushrooms. Saute for about 2 minutes adding more water by the tablespoon if necessary to keep from sticking.
Reduce heat to low and add vegetable stock, soy sauce, vinegar and maple syrup. Let simmer for 5 more minutes.
Add bok choy and asparagus. Cook for 2 minutes.
Remove from heat. Add miso and stir until it's completely dissolved. Garnish as desired and serve immediately.
Enjoy!!
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