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