Veggie Tofu Tikka Masala

I love Indian food and my all-time favorite Indian dish of all time is Chicken Tikka Masala! The place that makes it the best is New Delhi restaurant in University City. It is extremely delicious! Now, that I moved to Old City, I miss having easy access to that place. Chicken Tikka Masala is probably not a healthy eat, but I have a craving for Indian food! I am determined to make a Healthy Vegetarian Indian Recipe! I wanted to try to create a Healthy Vegetarian Indian Recipe version of Chicken Tikka Masala to fill this void and satisfy my craving.  This Healthy Vegetarian Indian Recipe came out great – it is an amazing flavor explosion and fulfills this craving! I will be making this again for sure and will also attempt different versions of this Healthy Vegetarian Indian Recipe in the future! read more

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Miso Veggie Noodle Soup

Miso Veggie Noodle Soup

I needed to make a Healing Soup Recipe, because I had a case of heartburn from too much fun over the weekend. I find miso soup to be quite comforting, so I decided to make a variation of my Miso Soup with Veggies and Quinoa recipe and turn it into a Healing Soup Recipe. I upped the amount of carrots, tofu, garlic, added some ginger, and swapped out the quinoa for some noodles. Since I was using noodles, I increased the amount of liquid and miso.  This turned out to be the perfect Healing Soup Recipe version of miso soup! It reminded me of how chicken noodle soup used to make me feel as a kid – but this is planted based and healthier! I will absolutely make this healing soup recipe again and again, especially if I am feeling under the weather or if the weather outside is chilly!
Course Soup
Cuisine Japanese
Keyword vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 2 T olive oil
  • 1 ½ cup chopped carrots
  • 1 small red onion chopped
  • 5 cloves of garlic chopped
  • 1 T freshly grated ginger
  • 10 cups of water
  • 2/3 cup of white miso paste
  • 1 cup scallions chopped
  • 2 cups chopped spinach
  • 14 oz tofu cut in small cubes
  • 7.7 oz package of brown rice noodles I used Wegman’s brand

Instructions

  1. In a Dutch oven or stock pot, with the olive oil, over medium heat, sauté carrots and onions for 10 minutes.
  2. Then add garlic and ginger and sauté for 2 more minutes.
  3. Add water to the pot, stir, and turn up heat to high.
  4. Then add the miso to the pot and stir (occasionally) for about 5-7 minutes, until the miso has melted in with the liquid.
  5. Once the water has come to a boil, turn the heat down to medium low, cover the pot with a lid, and cook for 20 minutes.
  6. Meanwhile you can cook your rice noodles in a separate pot.
  7. Uncover the pot and add scallions, spinach and tofu and cook (covered) for another 10 minutes.
  8. Then add cooked noodles and cook for 2 more minutes (uncovered).

Recipe Notes

If you are not serving the soup right away, but want to keep the soup warm, turn the burner down to low heat.

miso noodle veggie soup

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Veggies and Quinoa Miso Soup

Veggies and Quinoa Miso Soup
Prep time: 10 minutes
Cook time: 35 minutes

Miso Soup with Veggies and Quinoa – Miso Soup | Healthy Eats by Jennie

I love going to Japanese restaurants and getting miso soup – it is so comforting! However, a cup of traditional miso soup isn’t enough for a whole meal. I wanted to come up with a miso soup recipe that you can have for a meal – I did that with including a bunch of veggies and quinoa. This turned into a healthy, comforting, and delicious meal!

Ingredients:

  • 1 T olive oil
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • 2 cloves of garlic minced
  • 8 cups of water
  • 1/3 cup of white miso paste
  • ¼ cup quinoa uncooked
  • ¾ cup scallions chopped
  • 2 cups chopped spinach
  • 7 oz tofu cut in small cubes

Directions:

  1. In a Dutch oven or stock pot, with the olive oil, over medium heat, sauté carrots and celery for 5 minutes.
  2. Then add garlic and sauté for 2 more minutes.
  3. Add water to the pot and then stir.
  4. Then add the miso to the pot and stir for 1-2 minutes until miso has melted in with the liquid.
  5. Add the quinoa, cover the pot with a lid, and cook for 15 minutes.
  6. Uncover the pot and add scallions, spinach and tofu and cook (uncovered) for another 10 minutes.

Notes:

If you are not serving the soup right away, but want to keep the soup warm, turn the burner down to low heat.

Veggies & Quinoa Miso Soup

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