Nourishing Miso, Veggie & Tofu Soup

Miso Veggie and Tofu Soup

It’s Friday and I’m feeling quite under the weather. My stomach has been feeling unsettled on and off all week, but today I woke up feeling sicker than ever. Not a great start to the long weekend! I was still going to head to work today, but Jared put his foot down and told me to park my butt on the couch and demanded I rest.

I didn’t argue. I knew I needed to rest up and work was the last thing I should be doing in my state!

I ended up having 2 soft boiled eggs with a small drizzle of soy sauce for breakfast. It was simple, nourishing and not too heavy for my sensitive stomach. 

I tried to lay down and watch movies, but I found myself still trying to find things to do. I’m just one of those people that finds it hard to “do nothing.” It always makes me feel like I’m wasting my day if I do. Anyone else like that?

I ended up finding and booking some flights and the last of our accommodation for our upcoming trip. We’re heading to Laos and Cambodia for my birthday in November and I’m so excited! This will be Jared’s first time overseas and also his first time meeting my family that live in Laos.

We’ve been slowly saving and booking things a little at a time to try and make it easier on our budget, but I’m pretty much done now! Only one last flight left to book, and that’s the one from Laos to Cambodia. But we have to wait until Jared’s passport arrives until we can do that!

After all that, I needed to have some lunch. I wasn’t really hungry for anything (except fries – but nowhere delivers just fries, and my waistline is thankful for that!), but I knew I needed nourishment so I put together a simple soup.

1

I sliced up organic tofu, celery, parsnip, radish, kale, snow peas and sugar snap peas and blanched them in a “broth” made from organic brown rice miso pasta, onion, garlic, ginger and water.

2

This soup was warm, nourishing and filling all on it’s own. I still added half a cup of  cooked brown and basmati rice to my bowl of soup though, as we had some in the fridge that needed to be eaten so I figured why not? I also added some fresh chilli at the end for a bit of a kick too, yum!

3

4.

This makes a decent sized serving for one person, and normally I would have wolfed it all down with no problems. I got through most of it, but I admit I didn’t finish it this time. It was so tasty, but I just wish I didn’t feel so sick. I had enough to feel good,  and didn’t push myself anymore than that. 

I’m now finally relaxing and watching some Bear Grylls while I wait for Jared to finish work. We’re visiting an old friend tonight who just moved houses. He’s cooking us a BBQ, so hopefully I’ll be able to stomach something! Plus, I’ve got a music festival tomorrow. So I’ve got all my fingers crossed that I’m well enough to enjoy myself as I’ve been looking forward to it for months now!

Laura x

Miso, Veggie & Tofu Soup
Serves 1
A delicious and wholesome soup to heal and nourish you!
Print
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 thumb sized piece of ginger, sliced
  2. 1 clove garlic, minced
  3. 1/2 onion, thinly sliced
  4. 1 tablespoon organic brown rice miso
  5. 50g organic tofu, diced
  6. Pepper to season
  7. 1 celery stalk, sliced
  8. 1 radish, sliced
  9. 1 kale leaf, shredded and stalk removed
  10. A small handful of sugarsnap peas, thick vein removed and cut in half
  11. A small handful of snowpeas, thick vein removed and cut in half
Instructions
  1. Place ginger, garlic, onion, miso paste and pepper into a pot with 3 cups of water.
  2. Bring the water to the boil, mixing to make sure the miso paste has dissolved and mixed in well.
  3. Add the tofu to the pot, turn down the heat to a gentle simmer and leave to cook for 5 minutes.
  4. Turn the heat back up to high and once broth is boiling, add the veggies and cook for 1 minute.
  5. Serve as is, or with some cooked rice.
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