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Almond-Miso Soup

Simple, healthy, and quick, this satisfying soup is a tasty option for a fall lunch.

Almond butter lends this single-serving soup its creamy texture, nutty taste, and a boost of protein.

Serves 1

What You Need:

1 teaspoon sesame oil
1 carrot, sliced into coins
2 tablespoons chopped red onion
4 ounces extra-firm tofu, cubed
1-1/2 cups water
1 tablespoon yellow miso
1 tablespoon creamy almond butter
1 scallion, chopped, for garnish

What You Do:

 

  1. In a small saucepan over medium heat, heat oil. Add carrots and onions and cook, stirring, until tender, about 3 minutes. Add tofu and cook for 5 more minutes.
  2. Add water and increase heat to high. Bring to a boil, remove from heat, and pour 1/4 cup boiling water into a small bowl. Add miso and almond butter and whisk until it forms a paste. Stir miso mixture into saucepan. Ladle into a bowl and garnish with scallions.

 

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