Tuesday, February 9, 2010

Tofu Quinoa Soup

Soups and salads are great healthy options for lunch, and since my husband can only eat so much salad, I've been experimenting more with soups, as well as alternative filling foods, such as quinoa and tofu. I know my husband likes the miso soups he gets when he goes out for sushi, so I figured I'd make something along those same lines.

1/2 cup quinoa
1/2 square of firm tofu, baked (If you don't buy pre-baked, cut into into small cubes and bake at 325 degrees for 20 minutes.)
2 large carrots, sliced
8 oz sliced mushrooms, sauteed
1 cup water
3-4 cups chicken or vegetable broth
2 Tbsp soy sauce
salt and pepper to taste
green onions, optional

1. Combine quinoa and 1 cup water in pot. Bring to boil, then turn heat down and simmer for 15-20 minutes.
2. When quinoa is done, add in carrots, sauteed mushrooms, baked tofu, soy sauce, and broth. If it's looking a little thick, you can add in additionally broth or water.
3. Simmer on low for 15 minutes or until carrots are tender.
4. Taste test, and add in salt and pepper as desired.
5. Serve or store in single serving containers for the week. Add green onions at time of serving.

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