Instant Vermicelli Tofu Soup
Serves
2
Prep Time
5 minutes
Cook Time
10 minutes
Ingredients
8 oz (230 g) tofu, diced
1 carrot, finely chopped or ribboned
½ red bell pepper, diced
1.6 oz (50 g) broccoli florets
2 green onions, chopped
2 tbsp tamari
1 ½ tbsp miso paste
2 oz (60 g) dry rice vermicelli noodles
1 tsp sesame seeds, to garnish
Nutrition
(Per Serving)
Calories
292
Fats
8 g
Protein
17 g
Carbs
38 g
Instructions
- Divide tofu, bell pepper, broccoli, green onions, tamari, and miso paste into two heatproof bowls. Add dry vermicelli noodles on top. Divide 24 oz (710 ml) of boiling water over bowls and add carrots.
- Cover bowls with plates and let sit for 6 to 8 minutes, until noodles are soft and everything is warmed through.
- Stir well to dissolve miso paste and mix all ingredients. Garnish with sesame seeds.