This warm, nutrient-dense Vegan Keto Tofu Noodle Soup is easy to make and very adaptable.
Ingredients
• 1 tbsp olive oil
• 1/2 block ~7oz/~200g sprouted tofu, cubed
• 2 large stalks ~130g celery, sliced
• 1 large ~75g carrot, sliced
• 2 cups ~140g shredded cabbage
• 1 7- oz 198-g package shirataki noodles
• 2 cups vegetable broth
• 1 cup water
• 1 tbsp poultry seasoning blend or seasoning of
choice
• 1 tsp fresh grated ginger
• 1 tsp crushed garlic
Garnish suggestions
• salt and pepper to taste
• scallions
• parsley
• chives
• additional grated ginger
Instructions
Add all ingredients to your instant pot or other pressure cooker, stir to mix around a little bit. Close the IP, making sure the vent is set closed as well, and set to pressure cook on high for 5 minutes. Let the instant pot vent naturally before carefully removing the lid. Seasoning with salt and pepper and garnish as desired
Notes
Cook time does not include instant pot venting time. To cook this on the stovetop, combine all ingredients in a lidded pan and cook on medium-low heat for 20-25 minutes, until vegetables are tender.