Description
A hearty and flavorful vegetable tofu soup packed with nutrients and deliciousness.
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
- ¾ cup frozen peas
- 1 heaping tablespoon miso paste (optional)
- 4 servings noodles (optional)
- ½ teaspoon salt
- 2 twists black pepper
- 1 scallion (chopped, cilantro, and sesame oil to garnish)
Instructions
- Soak ¾ cup dried mushrooms in hot water for 5 minutes.
- In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat.
- Add 3 cloves grated garlic, 1½ inches grated ginger, and ½ sliced red hot chili, sauté for 1 minute.
- Remove soaked mushrooms from the water and add them to the pan, reserving the soaking water.
- Add 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, passing it through a fine-mesh sieve first, 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 add more salt, soy sauce, or miso to taste.
- Garnish with 1 chopped scallion, fresh cilantro, and a drizzle of sesame or chili oil. If desired, add cooked noodles, a soft-boiled egg, and/or a tablespoon of kimchi.
Notes
- This soup can be easily customized with other vegetables like asparagus, cauliflower, bell pepper, or zucchini in place of broccoli and peas.
- For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
Keywords: tofu, soup, vegetable, healthy, vegan