Serves 6-8, <30 minutes
1 Tbsp coconut oil
½ onion, finely chopped
2 carrots, chopped
1 lb (500 g) of edamame (fresh young soya beans)
2 cups (150 g) bok choy, chopped
2 cups (200 g) soya bean sprouts
6 cups (1 ½ L) of water
2 cubes of vegetable stock
1 cup (250 g) of tofu, diced
2 Tbsp of miso
Heat the coconut oil in a large pot. Once this starts to simmer, add the chopped onion and carrots, stir and after 3 minutes add the edamame, bok choy and soya bean sprouts.
Dissolve 2 cubes of vegetable stock in boiling water in a separate pot and gradually stir this in with the vegetables. Leave the soup simmer on medium heat for 15 minutes.
Take 1 cup of soup broth and add miso to this. Let this dissolve and then add the mixture to the soup. Add tofu and let cook for 2 minutes.
Variations: Try soya sauce instead of miso.