Not only is it winter time, but it’s snowy here in Colorado! I have been craving some easy, quick hot soups that don’t come from a can or packet. Plus, I have been working on getting at lease one vegan mean in per day as I try to consume 50/50 animal and vegan proteins each day for digestive reasons.
After traveling to Asia last month, I have been obsessed with the idea of trying different ways of misu and different ways of tofu. I had all the ingredients on hand for this recipe and it just happened to turn out perfectly.
To begin, have two pans ready: a stir fry type pan and a stock pot. In each pan, heat about 1 tsp of coconut oil. In the stir fry pan, leave it on low heat and add your cubed tofu. Cover it and let it is sit. In your stock pot, allow the coconut oil to heat before adding your diced garlic. Let the garlic sizzle just enough to create a garlic aroma in your kitchen. Now, add your onion. Let those three ingredients heat together bringing their magic together. These three ingredients alone are very dense in vitamins and minerals that help boost our immune system. while these three ingredients are cooking together, occasionally check and stir your tofu. It doesn’t have to cook, as it will cook later in the soup.
After these three ingredients have heated, caramelized a little bit and smell amazing, turn your heat to very low heat. Add your vegetable broth. Cover pot and let sit for about 5 minutes while the broth absorbs the flavors and it simmers. After five minutes, add your spinach. Again, let sit another five minutes allowing the spinach to wilt and absorb the broth and flavors. After those five minutes go by, transfer your tofu from the stir fry pan to the stock pot pan. Now you have coconut oil, garlic, onion, veggie broth, spinach, and tofu in the stock pot. This is when you add your water and misu paste. These are your last additions.
Now, cover the pot and let sit on simmer for at least another 15 minutes for everything to heat together and absorb all the flavors. When ready, serve 1-2 cups per bowl and enjoy.
Tofu Misu Soup:
2tsp coconut oil
2 garlic cloves – diced
1 large onion – diced
1 full bag of baby spinach
32 ounces vegetable broth
32 ounces water
1 package of firm tofu – cut/cube it in sizes you like
2 tsp misu paste – white or red misu paste is fine