VEGAN BROCCOLI MISO SOUP

In the original recipe, fish broth - dashi is used to prepare miso soup. In the vegan version, I replaced this ingredient with vegetable broth.

I prepared a warming soup on the nearby beach (Sandestranden) in Randaberg / Norway. Miso successfully warmed me up on a cold winter day.

 Ingredients:

(two portions)

• 1 tablespoon of olive oil
• 125g of natural tofu
• salt and pepper
• a pinch of chili pepper
• 1 tablespoon of soy sauce

• 2 tablespoons of olive oil
• 50g of onion
• 3 cloves of garlic
• 1 stalk of celery
• 2 cm of chili pepper
• 2 cm of fresh ginger
• 25g of rice noodles
• 80g broccoli
• 1vegetable bouillon cube
• 500 ml of boiling water
• 1 teaspoon of miso paste

• chives

Instructions:

1. Prepare a marinade for tofu in a bowl: salt, pepper, chili, soy sauce.
2. Dice the tofu and put it into the marinade. Set aside for about 15 minutes.
3. Heat the olive oil in a frying pan and fry the tofu until golden brown. Put aside.
4. Cut vegetables: onion, garlic, chili pepper and celery.
5. Pour olive oil into a pot and fry the vegetables, taking care not to burn the garlic and onions.
6. Add boiling water with the bouillon cube.
7. Add miso paste.
8. Cover with a lid and cook for about 5 minutes.
9. Add broccoli cut into pieces.
10. Add rice noodles. Cook for about 3 minutes.
11. Add tofu, stir.
12. Sprinkle the soup with chives.