With the cold weather we’ve been experiencing recently, there is nothing better than curling up after a long and hectic day, watching some Netflix and eating a warm and comforting bowl of soup. If you’re looking for a lighter version of your favorite egg drop soup, then look no further. Experience the cozy flavors of miso and umami with less added sodium, tons of fresh veggies and no simple carbohydrates!
Here’s what you’ll need:
1 container of Nona Lim’s miso broth
1 block of Trader Joe’s baked tofu
½ cup of quinoa (precooked)
3 tablespoons of coconut aminos
1 head of bok choi, chopped
½ cup of frozen peas
1 cup chopped mushrooms
1 cup chopped cabbage
1 tbsp of ghee
1 tsp of Trader Joe’s umami-mushroom seasoning,
¼ tsp of sea salt
How to make it:
Add your ghee, coconut aminos and spices to a heated pan and add in all of your chopped veggies. Stir fry for 10-15 minutes until the vegetables are cooked to your liking. In a separate pot, heat up your miso broth until it has begun to boil. Then, crack your two eggs in the broth and quickly whisk them so they scramble. Add your tofu (chopped in small blocks) to the broth and boil for an additional minute until the eggs are fully cooked. To plate your soup, add your quinoa to a bowl and top with your stir fried veggies. Pour the broth mixture over everything and dig in!