A hearty Asian inspired soup that is chock full of vegetables, cashews, and chickpea tofu, this soup is nutritious and delicious. Serve alone, or with a chopped cabbage and carrot salad for a great meal.
In a large soup pan, combine the carrot, zucchini, mushrooms, ginger, cashews, water chestnuts, and coconut aminos.
Pour the vegetable broth into the pan, and bring to a boil while stirring every so often.
Reduce heat to low, and allow the soup to simmer until the vegetables have softened, about 15-20 minutes.
Put the tofu, spring onions, miso, and corn starch into the soup, and stir continuously for 1-2 minutes.
Serve immediately, with a chopped cabbage salad if desired.
Serving Size 1