Hi all! Sorry I didn’t have a Meatless Monday recipe for you yesterday, but I was away on the weekend and I was slacking a bit. So here is a Meatless Tuesday meal you can whip up in 15 minutes flat and it’s vegan, gluten-free and dairy-free!
Serves 4
3 Tbsp miso paste
4 cups low-sodium vegetable stock
1 12 oz. package firm tofu, diced
1 cup kale, finely chopped
2 carrots, diced
1 Tbsp low-sodium, gluten-free soy sauce
2 green onions, sliced
Drizzle of olive or sesame oil
Black sesame seeds for garnish
Drizzle some olive oil in a large sauce pan over medium-high heat. Add carrots and kale, sauté for a few minutes. 
Add remaining ingredients except the green onions and simmer for about 10 minutes. 
Toss in green onions, stir and remove from heat. Dish up into 4 bowls. Sprinkle with sesame seeds.
This soup is very low-cal and low-carb so be sure to pair it with a big salad or a nice piece of crusty bread. Enjoy!
Nutritional Info per serving
101 Calories, 10g Carbs, 4g Fat, 9g Protein, 1,226mg Sodium, 5g Sugar
Miso paste is very high in sodium. If you are on a low sodium diet, you can reduce the miso paste to 2 Tbsp
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.
I love miso soup – so warming!
It sure is 🙂
Which miso paste (brand/color) did you use? Which Veg broth (brand) did you use?
I honestly can’t remember the brands I used, sorry! For the miso, it was an organic white miso paste and I’m sure I wold have used an organic vegetable broth.