This soup is loaded with veggies and flavor! If you’re looking to try a Vegan dish, try this! You have some options here… You can start by making your own vegetable broth or skip this step and purchase it. I also pressed, marinated and baked some firm tofu to add a bit of protein to the meal. Let’s start by getting the vegetable broth simmering on the stove.
In a large pot, add 1 bunch of rainbow swiss chard, sliced with center vein removed.
1 large, chopped sweet onion
2 large, peeled and chopped sweet potatoes
1 halved, head of garlic
1 bunch of parsley with majority of bottom stems removed
1 lemon, sliced
6 large carrots, peeled and chopped
1/2 tablespoon each of coarse salt and peppercorns
cover vegetable mixture with water.
Bring to a boil and then lower heat and simmer for at least one hour.
While broth is simmering, begin assembling ingredients for soup.
1 package pre-chopped butternut squash
1 package firm tofu
1 package of sliced, baby bella mushrooms
3 baby bok choy
White Miso Paste
Combine butternut squash with a couple tablespoons of olive oil and 2 teaspoons of chili seasoning. Lay out squash in a single layer on a baking sheet. Place in a 350 degree oven and bake 25 - 35 minutes. Start checking the squash at 20 minutes. Once it’s fully cooked, remove from baking sheet and place in bowl; cover and set aside.
Next, remove the block of firm tofu from package. Place in a bowl and cover with a grill press or some other, clean, heavy object and press liquid out of tofu for 20 minutes.
While tofu is under press combine marinade ingredients:
3 tablespoons tamari or soy sauce,
2 tablespoons of olive oil
and salt pepper
After 20 minutes under the press remove tofu and slice into 1/4 inch thick slabs. Lay tofu slices out in a dish and drizzle marinade over all. Allow tofu to marinate for 20 minutes.
(After the butternut squash is cooked, you can put the tofu in the oven.)
On a greased baking sheet, lay out pieces of tofu and bake in a 350 degree oven.
After 10 minutes, flip tofu over and then continue to bake tofu for another 30 minutes. Remove from oven and set aside.
Onto the baby bella mushrooms. In a sauté pan, pour a little olive oil and turn heat to medium. Add the mushrooms and sauté for approximately 10 minutes or until lightly browned. Remove from heat and set aside.
Back to the Vegetable Broth…
Strain broth and discard vegetables. Pour vegetable broth into a soup pot. Add 4 heaping tablespoons of miso paste into broth and combine, using a whisk. Add the juice of 1 lime to the soup broth and combine.
To the miso soup broth add:
Cleaned and chopped baby bok choy
Cooked baby bella mushrooms
a few grinds of sea salt and pepper
Allow to simmer for at least 20 minutes.
Cook Soba noodles in a separate pot according to package directions. I usually make enough for 4 servings.
Chop one green onion.
Into a large, single serving soup bowl add a fistful of chopped green onions.
Over the green onions, run a peeled piece of fresh ginger over a zester a few times and add a small bit of fresh ginger to the bowl.
Once the soba noodles are cooked, drain and add a serving of noodles into the soup bowl over the green onions and zested ginger.
Add a small amount of the butternut squash over the soba noodle mixture, into the soup bowl.
Now, add 3, halved slices of the baked tofu onto the rest of the veggies, etc. in the soup bowl.
To finish, add a couple ladles of miso soup broth with cooked bok choy and mushrooms into the bowl - and serve!
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