Description
A flavorful tofu vegetable soup with various vegetables and optional noodles. Perfect for a healthy meal.
Ingredients
Scale
- 16 ounces firm tofu
- 2 tablespoons olive oil
- 3 cloves garlic (grated)
- 1½ inches ginger (grated)
- ½ red hot chili (thinly sliced)
- ¾ cup dried mushrooms (shiitake are best)
- 8 ounces mushrooms (chopped)
- 3 tablespoons soy sauce (reduced-sodium)
- 6 cups vegetable broth
- 1 cup broccoli florets (substitute asparagus, cauliflower florets, diced bell pepper, sliced zucchini, etc.)
- ¾ cup frozen peas (substitute snow peas, edamame beans, spinach, kale, cabbage, etc.)
- 1 heaping tablespoon miso paste (optional)
- 4 servings noodles (optional)
- ½ teaspoon salt
- 2 twists black pepper
- 1 scallion (for garnish, along with cilantro and sesame oil)
Instructions
- Soak ¾ cup dried mushrooms in hot water for 5 minutes.
- In a large pot or Dutch oven, heat 2 tablespoons olive oil.
- Add 3 cloves garlic and 1½ inches ginger (both grated), and ½ red hot chili (thinly sliced) and sauté for 1 minute.
- Add soaked mushrooms (drained), 8 ounces chopped mushrooms, 3 tablespoons soy sauce, ½ teaspoon salt, and 2 twists black pepper, and cook for 5 minutes.
- Add 6 cups vegetable broth and the reserved soaking water from the dried mushrooms, strained through a fine-mesh sieve, and bring to a boil.
- Add 16 ounces diced firm tofu, 1 cup broccoli florets, and ¾ cup frozen peas, and cook for 10-15 minutes until the veggies are tender but still crisp.
- If desired, add 1 heaping tablespoon miso paste dissolved in some hot broth shortly before turning off the heat.
- Taste and adjust for salt. You can enhance flavor with more soy sauce or miso.
- Garnish with chopped scallion, fresh cilantro, and a drizzle of sesame or chili oil. Serve optionally with cooked noodles, a soft-boiled egg, and/or a tablespoon of kimchi.
Notes
- This soup can be made with various vegetables and ingredients based on availability.
- For a spicier version, increase the amount of red hot chili.
- Adjust the quantities of soy sauce and miso paste to suit personal taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg