Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Simple Tofu Soup

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I am sooooo glad tomorrow is Friday and it’s a 3-day romantic Valentine’s weekend because it’s been a long and exhausting week with loads going on at work and me dragging a little from stress. It hasn’t been a stressful week for Skipper, he’s been having a blast. It’s become a ritual for him to sneak into the front office while hubby and I are making dinner to hump all the dog beds in there. I usually find them in complete chaos all over the floor with pillows and blankets separated.

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Skipper has been, uh, fixed and this is a fairly new thing for him. I guess he’s just feeling so good with his current insulin dosage he just wants to party. Poor Miko gets a little disoriented when his favorite bed gets relocated to the other side of the room upside down.

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And Leela won’t let Skipper get anywhere near her favorite bed in front of the fireplace.

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Tonight I kept things simple after a long day of work and hitting the gym after. I scored a 4-pack of House Foods Organic non-GMO firm tofu from Costco for cheap and broke out a package for a simple, but feisty soup.

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Simple Tofu Soup

  • 1 12-14oz package of firm tofu, chopped
  • 1 onion, chopped
  • 3 tbsp. miso paste
  • 1/2 tsp. of sriracha, or hot sauce of choice. And more if you’re feeling feisty
  • 1 cup frozen corn, or veggie of choice.
  • 1/2 tsp. dashi
  • 1 tbsp. rice vinegar
  • 3 cups of water

Place all ingredients into a medium pot and bring to a boil over medium high heat. Reduce heat to a simmer, cover, and simmer for 15 minutes. Serve and enjoy. Makes 2-4 servings.

Again, I didn’t add oil or saute the onions and I think it worked well for this soup.

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For some reason I like adding corn to miso and noodle soups, specially Trader Joe’s frozen organic corn. I think it’s from The Ramen Girl, a cute movie with Britney Murphy about a girl abandoned in Tokyo and decides to pursue becoming a ramen soup chef. Corn adds a fun texture and sweetness that works well with miso and tofu for me. But you can add whatever veggies you want.

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The soup has a nice savory and spicy kick with a fun sweetness while being very filling and comforting, but still light.

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