Easy Tofu Udon Soup

🧂 Ingredients

• 1 clove garlic

  grated or minced
• 1 tbsp ginger

  grated or minced
• 8 oz udon noodles
• 8 oz extra firm tofu

  drained and cut in cubes
• 1 carrot

  peeled and julienned
• 1 stalk celery

  julienned
• 3 baby boy choy

  halved
• 6 oz unsweetened coconut milk
• 1 cup water
• 1 tsp toasted sesame oil
• 1 pinch salt
• 1 ½ tbsp Miracle Moringa
• 1 tsp turbinado sugar
• ½ lime

  squeezed
• 1 green onion

  chopped white and green parts
• 1 tbsp cilantro

  chopped

Instructions

• 1 Heat a deep nonstick pot or skillet over medium heat with the sesame oil. When
  the oil is hot add the tofu and let it cook for 4 minutes without moving it.
  This way it will get some nice color. Then turn it over and cook for another 3
  minutes to get it browned on the other side.
• 2 Add the garlic, ginger, celery and carrots and cook for 3 minutes stirring
  often.
• 3 Then add the coconut milk and water, Miracle Moringa powder, salt and turbinado
  sugar and stir to combine.
• 4 Add the book choy and frozen udon noodles and cover the pot. Let the both come
  to a boil covered for 3-5 minutes. This will steam the box choy, defrost the
  udon and blend the flavors.
• 5 Last, add green onions, cilantro and a squeeze of lime and slurp away.

Nutrition Info