- 2 tbsp olive oil
- 2 tbsp fresh ginger, finely grated
- 1 tbsp, garlic, finely grated
- 2 green onions, thinly sliced, whites and greens seperated
- 1/3 tsp ground tumeric
- 5 cups of vegetable or chicken stock
- 340g firm tofu, cut into bite sized cubes
- 1/2 cup wakame seaweed, about a handful dry
- 2 tbsp organic miso paste of your choice
- 1 tsp sesame oil
- salt, to taste
- lime wedges, for serving
- Soak wakame dried seaweed in lukewarm water for 15 minutes. Then cut into small bite size pieces.
- Heat olive oil in a medium to large pot over medium low heat.
- Add ginger, garlic, green onion whites, and turmeric. Sauté gently for 1 to 2 minutes until fragrant, not browned.
- Pour in the stock and bring to a gentle simmer.
- Add tofu and wakame. Simmer for 8 to 10 minutes until tofu is heated through and wakame has softened.
- Reduce heat to low. In a small bowl, whisk the miso with one ladle of warm broth until smooth, then gently stir it back into the pot.
- Do not boil after adding miso. Warm gently for 1 to 2 minutes, then finish with sesame oil.
- Serve hot with green onion tops and a squeeze of fresh lime.
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