Save Experience the ultimate comfort with this Tofu and Vegetable Soup, a light and nourishing Asian-inspired dish. This recipe brings together the delicate texture of silken tofu with a vibrant medley of fresh vegetables, all swimming in a savory, ginger-infused broth that warms you from the inside out.
Save Whether you are looking for a quick weeknight dinner or a gentle meal to soothe the soul, this soup is a versatile staple. The combination of aromatic garlic and ginger creates a depth of flavor that complements the earthy shiitake mushrooms and crisp bell peppers perfectly.
Ingredients
- Broth: 1.5 liters low-sodium vegetable broth, 2 tablespoons soy sauce (or tamari), 1 tablespoon thinly sliced fresh ginger, 2 cloves minced garlic, 1 teaspoon sesame oil
- Vegetables: 1 medium carrot (julienned), 100 g sliced shiitake mushrooms, 100 g chopped baby bok choy, 1 small thinly sliced red bell pepper, 2 sliced spring onions
- Tofu: 300 g cubed silken tofu
- Garnish: Fresh cilantro leaves, 1 teaspoon toasted sesame seeds, lime wedges
Instructions
- Step 1: Sauté Aromatics
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sliced ginger, then sauté for 1-2 minutes until fragrant.
- Step 2: Simmer Broth
- Pour in the vegetable broth and soy sauce. Bring the mixture to a gentle simmer.
- Step 3: Cook Base Vegetables
- Add the julienned carrot, sliced shiitake mushrooms, and red bell pepper to the pot. Simmer for 5 minutes.
- Step 4: Add Greens
- Stir in the chopped baby bok choy and sliced spring onions. Cook for another 2-3 minutes until the vegetables are just tender.
- Step 5: Add Tofu
- Gently add the silken tofu cubes. Simmer for an additional 2 minutes, taking care not to break up the delicate tofu.
- Step 6: Season
- Taste the soup and adjust the seasoning with additional soy sauce if needed.
- Step 7: Garnish and Serve
- Ladle the hot soup into bowls. Garnish with fresh cilantro, toasted sesame seeds, and a squeeze of lime before serving.
Zusatztipps für die Zubereitung
To get the most flavor out of your aromatics, ensure the garlic and ginger do not burn during the initial sauté. Thinly slicing the ginger instead of grating it keeps the broth clear while providing a gentle, warming infusion.
Varianten und Anpassungen
For extra variety, try adding snow peas, napa cabbage, or enoki mushrooms. If you prefer a soup with more bite, you can substitute firm tofu for the silken version. For a spicy kick, stir in a dash of chili oil or some freshly sliced chilies just before serving.
Serviervorschläge
Serve this soup piping hot in deep bowls. It is excellent on its own for a light meal, but can also be served alongside steamed rice or glass noodles for a more substantial dinner. A squeeze of fresh lime is highly recommended to brighten the savory notes.
Save This Tofu and Vegetable Soup is a testament to how simple ingredients can create a deeply satisfying meal. Enjoy your bowl of homemade goodness!
Recipe FAQs
- → How do I prevent the tofu from breaking apart?
Use silken tofu, which is naturally delicate. Add it gently in the final 2 minutes of cooking and avoid vigorous stirring. Simply let it warm through without agitation.
- → Can I make this soup ahead of time?
Yes, prepare the broth and vegetables separately, then store in the refrigerator. Add the tofu just before serving to maintain its texture. Reheat gently over low heat.
- → What vegetables work best as substitutions?
Try snow peas, napa cabbage, enoki mushrooms, or water chestnuts. Add harder vegetables first, then tender greens toward the end for proper cooking times.
- → How do I make it spicier?
Stir in chili oil, sriracha, or sliced fresh chili peppers just before serving. Start with small amounts and adjust to your heat preference.
- → Is this suitable for gluten-free diets?
Yes, simply substitute tamari for regular soy sauce. Verify all other ingredients, particularly broths and condiments, are certified gluten-free.
- → What type of broth works best?
Low-sodium vegetable broth allows the delicate flavors to shine. You can also use vegetable stock for deeper umami, or even a light mushroom broth for added richness.