- 1 tablespoon coconut or sesame oil
- ½ yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and minced
- 4 large bok choy leaves sliced thin
- 6 ounces tofu, cubed
- 4 cups vegetable broth
- 1 tbsp. yellow miso
- 1 large handful of spinach
- 2 green onions, thinly sliced
In a small soup pot heat the coconut oil over medium heat. Add the onions and sauté until translucent and fragrant, about 8 minutes. Stir in the garlic and ginger and cook for another minute.
Add the bok choy and tofu, stirring to coat. Pour in the vegetable broth and bring to a boil then reduce heat and let simmer for 5 minutes, until bok choy has wilted. Stir in the miso, spinach, and green onions and remove from heat.
Serve immediately with hot sauce of choice and extra green onions.
Serving and Storing - Serve immediately with hot sauce of choice and extra green onions. Store leftover miso soup in an airtight container in the refrigerator for up to 5 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Variations: This recipe is wildly versatile. Vegetables, spices, and proteins can be swapped out to make a different meal every time. Consider adding rice noodles for a heartier dinner soup.
Calories: 130kcal | Carbohydrates: 14g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 1711mg | Potassium: 144mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2168IU | Vitamin C: 18mg | Calcium: 156mg | Iron: 2mg