This is such a light, refreshing soup and low carb too, thanks to the addition of vegetable noodles. You could also use kelp noodles, which are available online – they are a good source of iodine, which is important for healthy thyroid function, metabolism and weight loss.
Preparation time: 10 minutes
Cooking time: 14 minutes
1 medium courgette (or use 150g kelp noodles, soaked and roughly chopped)
1 tbsp coconut oil
450g firm tofu, drained and cut into 2cm cubes
2 spring onions, finely chopped
2 garlic cloves, crushed
600ml vegetable stock
2 pak choi, roughly chopped
150g shiitake mushrooms, sliced
1 tbsp white miso paste
2 tbsp tamari soy sauce
Handful of beansprouts
1 tbsp toasted sesame seeds
1 tbsp chopped coriander leaves
Use a spiraliser to make long noodles from the courgette; alternatively use a swivel potato peeler to create long strips. Set aside.
Heat 2 teaspoons of the coconut oil in a frying pan and add the tofu. Sauté for 5 minutes over a medium-high heat until the tofu is lightly golden. Remove from the pan and set aside.
Heat the remaining coconut oil in a pan and sauté the spring onion and garlic for 1–2 minutes over a medium heat. Pour in the vegetable stock and bring to the boil. Add the pak choi and mushrooms and simmer for 5 minutes until the pak choi has wilted. Stir in the miso paste, tamari, beansprouts, tofu and courgette (or kelp) noodles and stir briefly. Turn off the heat and allow the soup to sit for 1–2 minutes to allow the noodles to soften.
Ladle the soup into bowls and scatter over the sesame seeds and coriander to serve.
Per serving 176 kcal; 14.5g protein; 10.6g fat; 3g saturated fat; 5.4g carbohydrates; 3.7g sugars
Recipe Extract from Go Lean Vegan by Christine Bailey, published by Yellow Kite, £9.99