*CE* Hearty Vegetable-Miso Soup

Hearty Vegetable-Miso Soup

What you need

1 tsp. extra virgin olive oil, or safflower oil

2 Tbsp. finely chopped yellow onion

1 tsp. finely chopped garlic

1 small carrot, cut in thin diagonal slices

1 small celery stalk, cut into diagonal slices

1/2 tsp. peeled and finely grated ginger

2 cups water

1/4 cup broccoli florets

2 Tbsp. chopped fresh green beans

1/4 cup shredded Napa cabbage or bok choy

1 Tbsp. wakame seaweed

1/2 tsp. toasted sesame oil

1 Tbsp.sliced green onion

1 Tbsp. miso mixed with 2 bsp. hot water (add more miso to taste) 

(I added about 1/4 c. tofu to mine)

Directions

Heat oil in soup pot on medium heat. Add onion, garlic, ginger, carrot, and celery and saute for 5 min until fragrant. Add water and simmer on low for 20 min until veggies are tender. Add broccoli, beans, cabbage, and seaweed. Stir and simmer until tender but not overcooked; broccoli and beans should remain crisp. Remove from heat and add sesame oil, green onion and miso mixture.

Stir and enjoy.

This makes 1 serving

*CE* Asian Stir-Fry

The *CE* means Clean Eats. 

This dinner takes like 10 minutes to cook. If you have you veggies already cut up, it makes it that much faster!! 

   

Asian Stir- Fry

 Ingredients 

1 Tbsp. Coconut or safflower oil
1 1/2 tsp. toasted sesame oil
2 cloves garlic 
1 Tbsp. grated fresh ginger
1 carrot, cut in thin diagonal slices 
1/2 c. broccoli florets
1/4 c. thin red bell pepper strips
1 small head bok choy, chopped into bite sized chunks
1 Tbsp. Low sodium soy sauce

Directions

In a large wok, heat oils on high.

This is the kind of coconut oil I use :) 

Add Garlic, Ginger, and Carrot. Cook, stirring well, for 1 minute.

Add Broccoli, stir, and cook for 5 min.

Add remaining veggies. Reduce heat to medium and cook until done.

Turn off heat; add Low Sodium Soy Sauce. Stir well, and enjoy!