Miso Udon Noodle Soup with Nasoya TofuPlus
I recently received coupons to try Nasoya’s TofuPlus, a line of their tofu that is fortified with vitamins B2, B6, B12, D and calcium. While I frequently use Nasoya’s other tofu varieties, I had never tried this one. I recently used the TofuPlus in a miso soup, so I didn’t need to go through the process of squeezing out the excess water in tofu like I would if I were pan frying it.
2 containers miso ginger soup
1 bag pre-cut broccoli florets
1 container sliced white mushrooms
1 package fresh udon noodles
1 package Nasoya TofuPlus, cut into cubes
Bring miso soup to a boil. Add in broccoli, mushrooms and tofu. Cook until broccoli and mushrooms are softened, about 7-10 minutes. Add in udon noodles and cook for an additional two minutes.
As you can imagine, the taste and texture is just like regular tofu, but I love knowing I’m getting a good amount of vitamins and minerals from it that are a little harder to come by in a plant-based diet. B12 especially is challenging for those who follow a vegan diet to get through dietary sources, but TofuPlus makes it easier. There is a debate whether vitamin D2 is more or less effective than D3, but from what I’ve read, the jury is still out. However, I am assuming that because D3 is from animals (sheep wool, actually!), they chose D2 because it is a plant-based source.
Disclosure: I was not paid to promote Nasoya TofuPlus but did receive product coupons.