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Before you jump to Tofu, miso and noodle soup - vegan recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is now a great deal more popular than before and rightfully so. The overall economy is affected by the number of individuals who suffer from health problems such as hypertension, which is directly associated with poor eating habits. There are more and more campaigns to try to get us to adopt a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make several minor changes that can start to make a good impact on our day-to-day eating habits.

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Obviously, it’s not at all difficult to begin incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to tofu, miso and noodle soup - vegan recipe. You can cook tofu, miso and noodle soup - vegan using 10 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Tofu, miso and noodle soup - vegan:

1. You need 1 tbsp coconut oil
2. Use 1 clove garlic, peeled and crushed
3. Provide 2 cm chunk fresh ginger, peeled and grated
4. Prepare 2 spring onions, finely chopped
5. You need 1 small red chilli, finely chopped
6. Take 500-750 ml veggie/ vegan stock
7. Use 1 tbsp white miso paste
8. Provide couple of handfuls of greens eg chinese cabbage, pak choi, choi sum, tatsoi, mizuna
9. Prepare 100 g tofu, cut into bite-sized chunks
10. Prepare Noodles of choice eg udon, soba - prepared according to packet instructions

Instructions to make Tofu, miso and noodle soup - vegan:

1. Heat the oil in a pan (with a lid for later) on a medium heat.
2. Add the garlic and spring onion and sauté for 3-5 mins. Add the chilli. And sauté for another 2 mins or so.
3. Add the stock and simmer for 5 mins.
4. Add the miso paste and whisk a bit so it’s completely mixed in.
5. Add the greens. Cover and simmer for about 5 mins or until the greens start to wilt. This depends on the greens you use. I used chinese cabbage and mizuna today so i added the cabbage at this stage and then the mizuna at the same time as the tofu.
6. Remove from the heat. Add the tofu and any more ‘delicate’ greens. Cover and let sit for 2-3 mins.
7. Put the noodles in the bowls. Ladle the tofu/ miso on top. Sprinkle more chilli/ spring onion on top if you like. Enjoy 😋

Usually you also see tofu and seaweed, maybe some soy sauce. Quick, healthy, and vegan soba noodle soup with tofu, miso, kale, and carrots to keep you warm on a rainy day. Miso - white miso, which is actually quite orange in color. Vegetables: onion, green onions, garlic, carrots, and kale. You can change the veggies according to taste or what you have in.

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