1½ tbsp. vegetable oil, divided ½ lb. extra firm tofu, drained, pressed for at least 20 minutes, and cut into 1 inch cubes 1 tsp. toasted sesame oil 3 garlic cloves, minced ½ tbsp. fresh grated ginger 2 medium Japanese eggplants (about ½ lb. total), cut into ½ inch cubes 5 cups water 3 oz. rice noodle vermicelli ¼ cup white miso paste 2 tbsp. rice vinegar 2 tbsp. soy sauce 3 scallions, chopped 1-2 tsp. toasted sesame seeds
Miso Soba Noodle Soup: Used this recipe as a guide. Made it with what we had on hand. My tweak: Miso Paste from miso soup packets Braggs instead of Soy Sauce Yellow onion instead of green Firm Tofu, unpressed bc I'm not cool like that 1 can chicken broth & 2 cubes vegan bullion (ha ha) Frozen peas & carrots, frozen chopped broccoli Fresh garlic, ginger and spinach. no mush :( YUM!