This is a vegetarian soup, but can have chicken added to it for the meat lovers out there. It is also gluten free as long as your pasta is gluten free.
2 T Olive Oil, divided
1 Block Firm Tofu
2 Carrots, peeled and sliced thin
1 Celery Stalk, sliced thin
2 Cloves Garlic, minced
4 Mushrooms (any will work, I used baby portabella), sliced thin
5 Green Onions, sliced thin (green and white parts)
7 C Vegetable Broth (can use chicken)
1/2 C Alphabet Pasta (Use GF pasta of Choice)
6 T Miso Paste ( any will work, I used half red, half white)
1/4 tsp. Grated Ginger
Soy Sauce for serving
- Wrap tofu in paper towels, place in bowl, and top with smaller bowl filled with water about 10 minutes. You don’t have to do this, but it helps for quicker browning.
-In large skillet over medium high heat, heat 1 T Oil, add in tofu, and cook until browned. Add other tablespoon of olive oil, add in carrots, garlic and celery, reduce temperature to medium, cook about 7 minutes. Remove from heat and set aside.
-Pour vegetable broth into medium pot whisk in miso paste, add in ginger, tofu veggies, cooked and other, bring to boil over medium high heat, add in pasta and cook to package specifications.