# Components:
→ Broth
01 - 6.3 cups low-sodium vegetable broth
02 - 2 tablespoons soy sauce or tamari for gluten-free
03 - 1 tablespoon fresh ginger, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 teaspoon sesame oil
→ Vegetables
06 - 1 medium carrot, peeled and julienned
07 - 3.5 ounces shiitake mushrooms, sliced
08 - 3.5 ounces baby bok choy, chopped
09 - 1 small red bell pepper, thinly sliced
10 - 2 spring onions, sliced
→ Tofu
11 - 10.6 ounces silken tofu, cubed
→ Garnish
12 - Fresh cilantro leaves, optional
13 - 1 teaspoon toasted sesame seeds, optional
14 - Lime wedges, optional
# Preparation steps:
01 - In a large pot, heat the sesame oil over medium heat. Add minced garlic and sliced ginger, sautéing for 1 to 2 minutes until fragrant.
02 - Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle simmer over medium heat.
03 - Add julienned carrot, sliced shiitake mushrooms, and sliced bell pepper. Simmer for 5 minutes until vegetables begin to soften.
04 - Stir in chopped bok choy and sliced spring onions, cooking for 2 to 3 minutes more until vegetables are just tender.
05 - Gently add cubed silken tofu to the soup, simmering for an additional 2 minutes while being careful not to break apart the delicate pieces.
06 - Taste the soup and adjust seasoning with additional soy sauce as needed to achieve desired flavor balance.
07 - Ladle the soup into bowls and garnish with fresh cilantro, toasted sesame seeds, and a squeeze of lime juice if desired. Serve while hot.
