Edamame, bok choy and bean sprout soup

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.


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