This is our play on traditional Miso soup, adding non-traditional veggies and using rice noodles over traditional udon. Our Vegetable Miso Soup is a light, summer soup that can be enjoyed hot or cold. As always, you can alter this recipe to your liking adding or removing ingredients to your own taste. We like this soup with the rice noodles because they are lighter and compliment the textures of the mung beans and other vegetables. We did not add any salt to this recipe as both the Miso paste and the Bragg Liquid Aminos contain enough salt. Seriously a great, easy soup that can be made up quickly with few ingredients. Let us know if you try it and what you think!
Vegetable Miso Soup½ a red onion, thinly sliced
1 cup shitake mushrooms, stems removed
1 cup mung bean sprouts
1 cup brussel sprouts (we used frozen)
¼ teaspoon minced garlic
6 cups of water
12 teaspoons yellow miso paste
1 tablespoon Bragg Liquid Aminos (vegan soy sauce)
½ package of firm tofu, cubed
1 package rice noodles
Turn stove on to medium high heat.
In a large pot, sauté onions and garlic for approximately 5 minutes.
Thaw brussel sprouts, if using frozen, halve them and add to onions and garlic.
Add 6 cups water and bring to a boil. In a small bowl, combine miso paste, Braggs and ½ cup water from boiling pot. Stir and add mixture back to pot.
Bring pot back to a boil and add cubed tofu, mushrooms and mung beans. Let boil for approximately 5 minutes. Add noodles and cook until tender.
Turn heat to low and let simmer for 7-10 minutes and enjoy!
This mock chicken salad will turn skeptics into believers. Perfect for anyone who has recently changed their lifestyle to vegan or vegetarian, for those who are helplessly in love with a carnivore, or for those who simply long for a tasty mock chicken salad that doesn’t involve fancy faux meats and serious prep work. This recipe is for YOU. It is easy peasy to make and tastes like a prize. You can add grapes or nuts to this for some added crunch and flavor, but it is sinlessly delish as it is. 
1 Cup TVP 1 Cup Water ½ Not-Chicken Bouillon Cube ¾ Cup Veganaise 2 Tbsp Toffuti Better than Sour Cream 1 stalk celery ½ a small white onion or ¼ a large white onion Salt & Pepper to taste 2 Tsp Parsley 1 Pinch Oregano NOTE: check the instructions on back of your bouillon package- the brand we use calls for ½ a bouillon to 1 cup water. Basically, you need one cup of water to saturate the TVP so adjust your bouillon amounts accordingly. 1. Bring water to a boil and add bouillon cube. 2. Add water with dissolved bouillon to TVP is medium bowl and let sit for 5-10 minutes. 3. While TVP is sitting, finely dice celery and onion- you don’t want to bite into your sandwich and get a huge chunk of onion! 4. Add celery and onion to TVP, then add in veganaise, sour cream, parsley and oregano. 5. Mix thoroughly and add salt and pepper to taste. 6. Enjoy!
