Tofu Soup
A delicious and nourishing tofu soup packed with flavors from vegetables and mushrooms, perfect for a comforting meal.
Ingredients
Main Ingredients
- 16 ounces firm tofu Use firm or extra-firm for best results
- 2 tablespoons olive oil
- 3 cloves garlic, grated
- 1.5 inches ginger, grated
- 0.5 red hot chili, thinly sliced
- 3/4 cup dried mushrooms Shiitake recommended
- 8 ounces mushrooms, chopped
- 3 tablespoons soy sauce Preferably reduced-sodium
- 6 cups vegetable broth
- 1 cup broccoli florets Or substitute with asparagus, cauliflower, etc.
- 3/4 cup frozen peas Or alternatives like snow peas or kale
- 1 heaping tablespoon miso paste Optional for added flavor
- 4 servings noodles Optional, for a heartier soup
- 1/2 teaspoon salt To taste
- 2 twists black pepper Freshly ground
- 1 scallion, for garnish
- Fresh cilantro, for garnish
- Sesame oil, for garnish
Instructions
Preparation
- Soak the dried mushrooms in hot water for about 5 minutes.
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add grated garlic, grated ginger, and red chili; sauté for about 1 minute.
- Drain the soaked mushrooms, squeezing out excess water, then add to the pot along with the chopped fresh mushrooms, soy sauce, salt, and black pepper. Cook for around 5 minutes.
- Pour in the vegetable broth along with the reserved soaking water, straining it through a fine-mesh sieve. Bring to a boil.
- Add tofu, broccoli florets, and frozen peas. Simmer for about 10 to 15 minutes.
- If desired, add miso paste dissolved in a little hot broth before serving.
- Adjust salt to taste before serving.
- Ladle soup into bowls and garnish with scallions, cilantro, and sesame oil.
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Notes
Pair with steamed rice or a fresh salad. Add noodles for a heartier meal. Garnishes add flavor and color.