Description
A hearty and healthy vegetable and tofu soup that is perfect for any occasion.
Ingredients
Scale
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup (optional)
- 7 ounces (200g) firm tofu, cubed
- 1 cup shiitake mushrooms, sliced
- 1 cup baby spinach (or bok choy)
- 1 medium carrot, julienned
- 2 green onions, thinly sliced
- Salt and pepper, to taste
- Toasted sesame seeds (for garnish, optional)
Instructions
- Prep the veggies and tofu: Cube the tofu, slice mushrooms, julienne the carrot, and mince garlic and ginger so everything is ready to go.
- Sauté aromatics: Heat the sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
- Add broth and seasonings: Pour in the vegetable broth and water. Stir in soy sauce, rice vinegar, and maple syrup. Bring to a gentle boil.
- Add veggies & tofu: Add mushrooms, carrot, and tofu. Simmer uncovered for 10-12 minutes until veggies are just tender.
- Finish & wilt greens: Stir in spinach (or bok choy) and half the green onions. Simmer for 2-3 more minutes, until greens wilt.
- Season & serve: Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with remaining green onions and toasted sesame seeds.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- You can add other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 2g
- Sodium: 860mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg