Asian Inspired Soup Bowls
A hearty and nutritious soup featuring fresh vegetables, tofu, and aromatic seasonings, perfect for any occasion.
Ingredients
Base Ingredients
- 4 cups vegetable broth You can substitute with mushroom broth for a more intense flavor.
- 1 cup mushrooms, sliced
- 1 cup bok choy, chopped
- 1 cup carrots, sliced
- 1 cup tofu, cubed Can substitute with tempeh or skip protein for a lighter option.
- 2 tablespoons soy sauce Add more for saltiness if desired.
- 1 tablespoon sesame oil
- 2 tablespoons green onions, chopped For garnish.
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- Rice noodles or soba noodles (optional) Cook according to package instructions.
- Fresh cilantro for garnish Enhances flavor and presentation.
Instructions
Preparation
- Heat the sesame oil in a large pot over medium flame, allowing it to shimmer.
- Add the minced garlic and ginger, sautéing for about a minute until fragrant.
- Pour in the vegetable broth and bring it to a gentle simmer.
Cooking
- Add the sliced mushrooms, carrots, and chopped bok choy. Boil for 5-7 minutes until vegetables are tender yet crunchy.
- Stir in the cubed tofu and soy sauce, allowing to simmer for an additional 2-3 minutes.
- If using noodles, cook them separately and then either add them to the soup or place them in bowls and ladle the soup over.
Serving
- Serve hot, garnishing each bowl with chopped green onions and fresh cilantro.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Reheat thoroughly before serving.