PREP TIME : 5 minutes      COOK TIME : 3 minutes      TOTAL TIME: About 8 minutes     SERVES: 4-5

Recipe By: Brittney Grant


  • Trader Joe’s Miso Ginger Broth or 2tsp white miso paste + 1 tsp minced ginger
  • 1/2 tsp minced garlic
  • 1/2 shredded carrots
  • 1/4 cup thinly sliced Portebella or Shiitake Mushrooms
  • 1/3 cup shredded Bok Choy or Chard
  • 1/2 cup Extra Firm Tofu
  • 3 ounce Dry Rice Noodles (Adjust per serving)
  • Chopped Scallions
  • Chopped Cilantro
  • Pinch of Red Chile (Flakes) Pepper (optional)
  • Top with Soy Sauce or Saratcha (optional)


TIP: The recipe is flexible – use whatever mushrooms and vegetables you have on hand.

  1. Chopped Tofu and vegetables according to directions listed above.
  2. In a sauce pot, bring the broth to a boil. Add in the tofu, mushrooms and vegetables while stirring the broth.
  3. Add Salt and Pepper to taste. (If your adding red pepper flakes now will be the best time to add it to the pot for optimal flavor.)
  4. Cook for 2 to 3 minutes. Remove the pot from the heat.
  5. Top with green onions and cilantro, serve and enjoy!

2 thoughts on “WHAT I ATE TODAY | LUNCH

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