salt for seasoning to tasteyou may not need this, depending on how salty your miso is. Taste and see.
Filling ingredients / add-ins
4cupscooked rice noodles or rice, buckwheat noodles, soba noodles, or even spiralized starchy veg (potato / sweet potato / butternut)
2cupscubed tofu or tempeh, cooked shredded chicken / pork, cooked flaked fish, canned chickpeas, or boiled eggs (halved and peeled)
4cupsPan-seared veggies, such as sugar-snap peas, asparagus, green beans, baby marrow, carrots. The veggies should be seared very briefly in a hot pan, and should still be crisp.
chopped fresh spring onionsor any fresh herbs, e.g. coriander
Instructions
Place the cauliflower florets in a pot with 6 cups of water, the miso, ginger and garlic. Bring to a very gentle simmer, then turn the heat down to very low and simmer for 15 minutes, or until the cauliflower is soft. Blend until totally smooth. Taste and adjust salt if needed.
Arrange your filling ingredients into 4 bowls, with each bowl containing one cup of noodles (or starch of choice), 1/2 cup of tofu (or protein of choice), 1 cup of veggies, and 1 cup of baby spinach (if using).
Pour the broth over each prepared bowl, then garnish with sesame oil (or fat of choice), spring onions or fresh herbs. Serve immediately.
Notes
Nutritional info per bowl (assuming recommended fillings and garnishes used): 465 kcal; 14.7 g fat; 67.5 g carb; 10.9 g fiber; 21.2 g protein.