I’m fed up of my soup container leaking.
It seemed like a good idea when I bought it, but fact is, everyday by the time I have walked or cycled to work, the carrier bag I have carefully wrapped the tub in is always full of liquid.
I tried looking into packet soups, but the choice for vegans is pretty rubbish, most contain milk in one form or another. And the problem with tinned soup? I can’t eat a whole tin but half a tin isn’t enough!
To overcome my terrible, souper-sized dilemma, I had to invent my “instant” miso soup. Leak-proof, mega-easy and mega-tasty!
Souper easy, instant miso soup
- 1.5 x tbsp. white miso
- 2 x heaped tablespoons chopped nori sheets
- 1 x heaped tablespoon of cubed firm silken tofu (roughly equals 15 x 1cm3 cubes)
- 1 x tsp finely sliced spring onion
- Optional – 1 x tbsp. chopped mushroom.
- 350 ml boiling water.
- Into your container, add the miso, nori, tofu and spring onion. If adding mushroom, make sure it is chopped into small chunks as they will float!
- Next, gently stir the mixture whilst pouring the water on top (the easiest way is to use the kettle). You need to make sure the miso dissolves and mixes in without pulverizing the tofu into pulp.
- Leave for 5 minutes and tuck in.
Low calorie, low fat and low in leakages, perfecto!