Categories: Chili or Soup
Ingredients
- 1 spaghetti squash
- 1 1/2 tbsp. olive oil
- 1 small onion, chopped
- 5 cloves garlic, minced
- 2 carrots, diced
- 1/2 c. bell peppers/sweet red peppers, sliced
- 1 c. purple potatoes, cubed
- 1 tbsp. fresh ginger, finely minced
- 7 c. vegetable broth
- 1 pckg. vegetable miso cup soup mix (optional)
- 1 pckg. firm tofu, cubed
- 2-4 tbsp. toasted sesame seed oil (adjust to taste preference)
- 1/4 c. green onions, diced
- 4 c. bok choy, chopped
- 2-4 tbsp. liquid aminos (adjust to saltiness preference)
- Sriracha hot sauce (optional)
Directions
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Cook spaghetti squash: slice length wise, remove seeds, place in a baking pan face down, add water (about an inch high), bake for 30 minutes in a 400 degree oven. Prepare your veggies. Heat up a large pot and pour in your olive oil. Add onions and garlic. Saute for a couple of minutes. Add carrots, bell pepper, potatoes, and ginger. Saute for 5 minutes. Add vegetable broth, miso cup soup mix (optional), and tofu. Cook together for about 20-25 minutes. Then add toasted sesame seed oil, green onions, bok choy, and spaghetti squash noodles (removed with a fork). Add liquid aminos (for salt) and pepper (adjust to your liking). Add desired amount of Sriracha. Cook together for another 5-10 minutes