Tomato Soup with Noodles
Servings:
Calories per Serving:
Prep Time:
Cook Time:
Total Time:
Ingredients
3 cups Gut Broth (or vegetable broth)
1 scallion (green part only), sliced
2.5 tsp fresh grated ginger
1 Roma tomato, finely diced
1 tbsp coconut aminos
6 ounces organic firm tofu (lightly pressed), finely cubed
1/2 tsp ground turmeric
Pinch of black pepper
5 ounces rice noodles
2 tsp miso paste
Balsamic Roasted Root Vegetables (optional), for serving
Instructions
- In a medium saucepan, heat 2 tbsp of broth over medium heat. Add the scallions, ginger, tomato, and coconut aminos. Cook for about 10 minutes, until the tomato has broken down. Add in a splash of broth if needed.
- Add the tofu. Cook for 1-2 minutes, stirring occasionally. Be careful when stirring so as not to break apart the tofu. Add the turmeric and remaining broth. Bring to a slow boil and let simmer for about 10 minutes.
- Reduce the heat to simmer and add the rice noodles. Cook for an additional 2-3 minutes, until the noodles are tender.
- Turn the heat off. Optional to serve with roasted root vegetables. To serve, place soup on bottom of bowl and top with roasted vegetables. Or enjoy on its own!
Note: To press the tofu, wrap in a clean kitchen towel or paper towel. Place a heavy object on top and let sit for 10 minutes. Or firmly press down on tofu with hands to extract the water. Be careful to not press too hard or the tofu will crumble.
Kylie Ivanir
Kylie Ivanir, RD, MS is a registered dietitian and founder of Within Nutrition. She helps women support their gut, balance hormones and stabilise blood sugar so they can feel more energised and at home in their bodies. With degrees from UCLA and Columbia University Medical Center, Kylie combines evidence-based nutrition with a root-cause, functional approach. Through her private practice, podcast and online community, she has supported thousands of women in improving their gut, hormone and metabolic health without restriction or overwhelm.