@eatswithalee
AleBroth bowls are my fav trend!!!! so obviously I had to make a deconstructed miso soup version 🫶🍲 packed with protein, fermented miso, mushrooms, & bone broth for a cozy meal that supports both gut + immune health. For the crispy tofu: - Extra firm tofu, cubed (press out all the water) - Avocado oil (to lightly coat) - Generous garlic powder - 3 tbsp coconut aminos - 1 tbsp arrowroot powder (cornstarch works too) For the miso broth: - 1 cup bone broth - 2 tbsp miso paste - 1/4 cup room temp water - Dash of coconut aminos For the bowl: - Jasmine rice - Shelled edamame - Mushrooms (I used baby bella) - Coconut oil (to coat pan) - Garlic powder - Green onion - Chili oil - Seaweed (if you have it, I did not) How to: - Start cooking rice according to package instructions. - Press as much water as possible out of your tofu, cube it, then toss with avo oil, garlic powder, coconut aminos, & arrowroot/cornstarch. Bake at 400F for ~25 min until crispyyyy. Air frying works too (I’d just do less time/start checking around 15–20 min) - Chop mushrooms & saute in a little coconut oil + garlic powder for ~5 min. Cover for another ~2 min until tender. - Steam edamame (I microwave for time) - For the broth, whisk the miso paste with 1/4 cup water until smooth. Warm your bone broth & stir in the miso mixture + add a dash of coconut aminos. - To assemble: add rice, crispy tofu, edamame, & mushrooms to a bowl. Pour miso broth all over everything, then top with green onion, chili oil, & seaweed. Done!!! Basically if miso soup decided to become a full meal 🍚🍄💞 #brothbowl #misosoup #guthealthy #immunehealth
On the profile · Oct 2, 2026