This amazing, anti-inflammatory recipe is featured in Day 2 of my Best Cleanse, Ever with Well + Good this week! Catch it on their site and see our vid below on how to quickly make this easy, fun and detoxing combo! YUM!
To make the soup, bring 4 cups of water to a boil in a medium saucepan. Whisk in the miso and reduce the heat to medium-low.
Simmer the soup gently (don’t boil) for 5 minutes and then add the tofu and turn off the heat. Cover to keep warm while you make the salad.
Whisk the mayonnaise, miso paste, and rice wine vinegar together in a small bowl.
In a large bowl toss the lettuce with the carrots and cucumbers. Divide the salad into 4 mason jars. Top with a few avocado slices and a few pieces of tofu and drizzle with some dressing.
Divide the soup among 4 mason jars and sprinkle with the scallions. Lid up your mason jars for a killer on-the-go soup and salad combo!