This recipe is delicious and extremely healthy. Best of all it takes only 30 minutes to make!
3 leeks, chopped
1 pack firm silken tofu, diced
3 tbsp. white miso paste
1 tbsp. sriracha sauce
3 tbsp. reduced sodium soy sauce
8 c. water
2 no msg vegan chicken consomme cubes
1 tsp. Japanese sesame oil
1 box mushrooms, sliced
1 box (300g) frozen chopped spinach
Saute the leeks and tofu in about 2 tbsp. canola oil until lightly browned.
In a bowl, mix white miso paste, soya sauce and sriracha sauce. Pour over leeks and tofu and stir well.
Add water and chicken consommé cubes. Let simmer 5 minutes.
Stir in sesame oil, mushrooms and frozen spinach.