Name: Tofu and Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4-6
Ingredients: 8 cups vegetable broth (low sodium); 1 pound (450g) firm tofu, cut into 1-inch cubes; 2 carrots, peeled and thinly sliced; 2 cups shiitake mushrooms, stems removed and caps sliced; 1 cup snow peas, ends trimmed; 1 small bok choy, chopped; 3 tablespoons soy sauce (reduced sodium); 2 tablespoons rice vinegar; 1 tablespoon fresh ginger, grated; 2 cloves garlic, minced; 2 green onions, thinly sliced for garnish; 1 tablespoon sesame oil

Instructions

Prepare the broth base

In a large pot, combine the vegetable broth, soy sauce, rice vinegar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat.
Add the tofu

Gently add the cubed tofu to the simmering broth. Cook for about 5 minutes, allowing the tofu to absorb the flavors without breaking apart.
Incorporate root vegetables

Add the sliced carrots and mushrooms to the pot. Simmer for 8-10 minutes until the carrots begin to soften but still maintain some crispness.
Add quick-cooking vegetables

Add the snow peas and bok choy to the soup. Cook for another 3-5 minutes until the vegetables are tender-crisp and vibrant in color.
Final seasoning

Taste the soup and adjust seasoning with additional soy sauce if needed. Drizzle in the sesame oil and stir gently to incorporate.
Serve

Ladle the hot soup into bowls, ensuring each serving has a good balance of broth, tofu, and vegetables. Garnish with sliced green onions and serve immediately.

Tofu and Vegetable Soup

Ingredients

Instructions

Nutritional Information