Quinoa Miso Soup &



  • 1 Bag (10 oz.) of Path of Life Asian Wok blend, cooked according to package instructions
  • 2 tbsp. + 1 tsp. Olive Oil, divided.
  • 8 oz. sliced White Mushrooms
  • 3 tbsp. White Miso Paste
  • 4 cups Water
  • 1 (15 oz.) can Baby Corn, drained, rinsed and halved crosswise
  • Optional garnish: sliced Green Onions, Chili Oil



Chef’s Tip: Swap your favorite Mushrooms for the White/Button Mushrooms. Stir in cooked Noodles or Rice for a heartier dish. Swap out fresh Corn Kernels for the Baby Corn.

  1. Pat tofu dry with paper towel. Heat 2 tbsp. oil in a large skillet over medium-high heat. Add tofu; sauté 5 minutes or until lightly browned. Transfer to a plate and keep warm. Add remaining oil to pan and heat. Add mushrooms to pan and sauté 3 minutes or until tender.  Remove from heat.
  2.  Combine miso and water in a large saucepan over medium-high heat; bring to a simmer. Stir in reserved tofu, mushrooms and baby corn. Simmer 3 minutes or until heated through.
  3.  Stir in hot Path of Life (10 oz.) Asian Wok Quinoa blend. Serve in bowls topped with green onions and chili oil, if desired.

Serving Size: 4


Some of our favorite recipes using our Asian Wok Quinoa Blend