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Sick Day Soup with Shiitakes, Kale and Tofu

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  • Author: thenewbaguette.com
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Cuisine: Asian

Description

This vegan Sick Day Soup is an Asian-inspired non-chicken alternative to the classic. 


Scale

Ingredients

  • 3/4 pound udon noodles (preferably fresh)
  • One 14-ounce block extra firm tofu
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 2 medium carrots, peeled and cut into half-moons on a diagonal
  • Pinch of fine sea salt
  • 8 medium garlic cloves, halved
  • 2 tablespoons peeled and minced ginger
  • Pinch of red pepper flakes
  • 1 quart mushroom broth
  • 2 cups water
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon fresh lime juice
  • 1 tablespoon white miso
  • 4 cups stemmed and torn curly kale
  • Chopped scallions and sesame seeds, for serving

Instructions

  1. Cook the noodles according to package directions. Rinse under running water and set aside.
  2. Press the tofu: Drain the tofu and place on a plate. Top it with another plate or cutting board and weigh it down with something heavy like a couple of cans, to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water. (Alternatively, use a tofu press.)
  3. Meanwhile, heat both oils in a Dutch oven or another large, heavy-bottomed pot over medium heat. Add the mushrooms, carrots, and salt, and cook until they start to soften and lightly brown, about 8 minutes.
  4. Add the garlic, ginger, and pepper flakes, and cook for 1 minute more.
  5. Add the broth, water, soy sauce, and lime juice. Cover and bring to a boil. Then simmer with the lid ajar over low heat for 10 minutes.
  6. Meanwhile, cut the tofu into small cubes.
  7. In a small bowl, combine a few ladlefuls of hot broth from the pot with the miso. Whisk to dissolve the miso. Set aside.
  8. Add the kale and tofu to the pot and cook for about 3 minutes, just to wilt the kale and warm the tofu.
  9. Turn the heat off. Add the miso slurry. Taste and adjust the seasonings, if needed.
  10. Serve the soup over noodles and garnish with scallions and sesame seeds.


Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 340
  • Fiber: 5.7 g
  • Protein: 17.3 g

Keywords: noodle soup, vegan, sick, tofu, kale

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