EGGPLANT & TOFU SOUP (Winter Solstice Guide)

Ingredients:

3 eggplants, cut into bite-sized pieces 1 block organic tofu, cubed
6 cups vegetable broth
3 tbsp organic miso paste 3 tbsp coconut aminos or shoyu 1 bunch scallions, sliced

Instructions:

Bring vegetable broth to a gentle simmer. Add eggplant and cook until soft. Add tofu and simmer gently. Lower heat and stir in miso paste until dissolved. Add coconut aminos or shoyu and scallions. Warm through without boiling. Serve hot.

Benefits:

A deeply nourishing, grounding soup that supports digestion, moistens dryness, and gently builds Qi.