Save A light, comforting Asian-inspired soup featuring silken tofu and a medley of fresh vegetables in a delicate broth. This dish is perfect for those seeking a healthy, flavorful meal that is both vegetarian and gluten-free. Ready in just 30 minutes, it brings the warmth of traditional ginger and garlic aromatics to your kitchen.
Save This soup is a testament to how simple ingredients like fresh ginger, garlic, and sesame oil can create a complex and inviting aroma. Whether you are looking for a quick lunch or a soothing dinner, this Tofu and Vegetable Soup is a versatile addition to your cooking repertoire.
Ingredients
- 1.5 liters low-sodium vegetable broth
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon fresh ginger, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 medium carrot, peeled and julienned
- 100 g shiitake mushrooms, sliced
- 100 g baby bok choy, chopped
- 1 small red bell pepper, thinly sliced
- 2 spring onions, sliced
- 300 g silken tofu, cubed
- Optional garnish: Fresh cilantro leaves, 1 teaspoon toasted sesame seeds, lime wedges
Instructions
- Step 1
- In a large pot, heat the sesame oil over medium heat. Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Step 2
- Pour in the vegetable broth and soy sauce. Bring to a gentle simmer.
- Step 3
- Add carrot, shiitake mushrooms, and bell pepper. Simmer for 5 minutes.
- Step 4
- Add bok choy and spring onions, cook for another 2-3 minutes until vegetables are just tender.
- Step 5
- Gently add silken tofu cubes. Simmer for an additional 2 minutes, being careful not to break up the tofu.
- Step 6
- Taste and adjust seasoning with more soy sauce if needed.
- Step 7
- Ladle the soup into bowls. Garnish with cilantro, sesame seeds, and a squeeze of lime if desired. Serve hot.
Zusatztipps für die Zubereitung
For a spicy kick, stir in a dash of chili oil or sliced fresh chili before serving. If you prefer a soup with more bite and structure, you can use firm tofu instead of silken tofu.
Varianten und Anpassungen
Feel free to experiment with different greens; snow peas, napa cabbage, or enoki mushrooms are excellent additions that add variety and nutrition to each bowl.
Serviervorschläge
Serve the soup hot in deep bowls. Top with a generous amount of fresh cilantro, toasted sesame seeds, and a fresh squeeze of lime to brighten the delicate broth.
Save Enjoy this light and flavorful Tofu and Vegetable Soup as a healthy start to any meal. With its balance of protein and fresh greens, it is a nourishing choice that never compromises on taste.
Recipe Questions & Answers
- → Can I use firm tofu instead of silken?
Yes, firm tofu works well and holds its shape better during cooking. It provides a heartier texture if you prefer more substance in your bowl.
- → How long does this keep in the refrigerator?
Store in an airtight container for up to 3 days. Reheat gently on the stovetop to maintain texture. The tofu may soften slightly but remains delicious.
- → Can I make this spicy?
Absolutely. Add chili oil, sliced fresh chilies, or red pepper flakes during the final minutes of cooking. Adjust the heat level to your preference.
- → What vegetables can I substitute?
Snow peas, napa cabbage, enoki mushrooms, spinach, or broccoli work beautifully. Use whatever fresh vegetables you have on hand for a custom creation.
- → Is this suitable for meal prep?
Yes, prepare the broth and vegetables in advance. Add tofu just before serving to prevent it from becoming too soft. The flavors actually develop more depth overnight.