The vegan recipe for Parsley, Tofu and Organic Miso Soup:
- 100 g parsley (cut into small sections)
- 300 g fresh tofu (cut into small cubes)
- 2 slices ginger (cut into thin strips)
- 5 cups water
- ½ tsp salt
- 2 tsp organic miso
- Heat vegetable oil.
- Add ginger strips, fry until fragrant and transfer it to a pot.
- Add water and fresh tofu; bring to a boil.
- Add parsley, salt and organic miso; briefly cook and ladle into soup bowls.