There are plenty of "grandma" soups that are excellent for all winter ailments. This time, I chose to create and share an Asian, vegetarian soup (but you can also replace the tofu with chicken, meat, fish) that contains vegetables with immune-boosting activity such as Daikon and Ginger, as well as many other healthy and mineral-rich vegetables. The noodles add more "weight" to the soup making it a whole meal and balanced meal. I used Buckwheat noodles, but you can use beans or rice.
As for prep time? 45 minutes from start to finish.
250 g Organic Hard textured Tofu, cut into cubes
2 units of daikon, chopped to bite size
2 carrots, chopped to bite size
2 celery sticks, chopped
3 cm fresh ginger cut to toothpicks size
1 cup chopped greens (spinach, kale, bok choy)
Half a cup of freshly chopped coriander
1/2 packet of buckwheat noodles
6 glasses of water
1 Organic vegetable soup powder
2 tablespoons light Miso
1 tablespoon low sodium Soy sauce
How to make?
Marinate the tofu in Soy sauce, place on baking paper and bake in the oven for about 30 minutes to obtain golden and crunchy tofu cubes. It is also possible to "fry" in a striped pan.
In a saucepan, over medium heat, add a little oil, ginger, vegetables, tofu, water, vegetable soup powder and soy sauce.
Bring to a boil. Lower the heat, cover and simmer for 20-25 minutes, until the daikon softens.
Add the green leaves, Miso and buckwheat noodles and cook for another 5 minutes
Enjoy! And spread the healthy word