Tofu and Mushroom Soup with Spaghetti Squash and a Fried Egg

The temperatures with wind chill are officially below zero, and such begins the period of time where I am ALWAYS cold. Like for real. I’m cold right now as I drink my coffee and eat my oatmeal…And the thought of going outside in 20 minutes sounds awful.

On a happier note, nothing tastes better when you’re cold that hot foods, and what is a better hot food than soup? Can’t think of anything? That’s what I thought. So when you are cold tonight, make this soup. It’s delicious, warm, and filling. You can thank me later 😉

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Tofu and Mushroom Soup with Spaghetti Squash and a Fried Egg

serves three

Ingredients:

3 eggs

1 large spaghetti squash

1 packaged sliced mushrooms

1 tbsp soy sauce

1 carton vegetable stock

1 tbsp ground ginger

1 tbsp miso paste (optional)

2/3 of a package of extra firm tofu

1 zucchini

2 cups spinach

chopped green onions (for garnish)

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Directions:

Cook spaghetti squash with desired method (either microwave or oven).

Meanwhile, chop up mushrooms and zucchini. Saute them for about 5 minutes in a medium sized pan. Set aside.

Chop up tofu.

Pour vegetable stock into a large pot and add ground ginger and miso paste. Bring to a boil, allowing to boil for 5 minutes. and then lower back to a simmer. Add tofu and spinach to the pot.

Fry three eggs. I like to make them over easy so that the yolk mixes in with the soup broth when eating.

Slice spaghetti squash and half, and fork insides to turn into spaghetti-like noodles. Divide between three bowls. Add vegetables on top. Divide soup mixture among the three bowls, and place an egg on top. Garnish with scallions if desired! Eat and be warm 🙂

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adapted from: http://www.thelittlekitchen.net/tofu-kale-shiitake-mushroom-ramen-noodle-soup/#.UqdD043o-o_

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2 thoughts on “Tofu and Mushroom Soup with Spaghetti Squash and a Fried Egg

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