Asian Inspired Soup Bowls
A comforting and nutritious bowl of soup filled with fresh vegetables, hearty tofu, and a savory broth, perfect for any occasion.
Ingredients
For the Soup
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 cup bok choy, chopped
- 1 cup carrots, sliced
- 1 cup tofu, cubed Protein-rich
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil For sautéing
- 2 tablespoons green onions, chopped For garnish
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- to taste rice noodles or soba noodles (optional) Optional for serving
- to taste fresh cilantro for garnish
Instructions
Preparation
- Heat the sesame oil in a large pot over medium heat until it shimmers.
- Add minced garlic and ginger, sautéing for about a minute while stirring constantly.
- Pour in the vegetable broth and increase the heat to bring it to a gentle simmer.
Cooking
- Once the broth is bubbling, add the sliced mushrooms, carrots, and bok choy.
- Cook for 5 to 7 minutes, until the vegetables are tender but still crispy.
- Stir in the cubed tofu and soy sauce, allowing everything to simmer for an additional 2 to 3 minutes.
- Prepare optional noodles in a separate pot according to package instructions.
Serving
- Ladle the soup into bowls, adding noodles if desired.
- Garnish with chopped green onions and fresh cilantro before serving.
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Notes
Consider serving with lime wedges and chili flakes for an extra kick. Pair with crusty bread or a light salad for a complete meal. Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to 2-3 months.