Homemade Tofu Soup
A delightful and nourishing dish made with firm tofu and a colorful mix of vegetables in a savory broth, perfect for any meal.
Ingredients
Vegetables and Tofu
- 14 oz firm tofu, cubed Works best for texture.
- 4 cups vegetable broth Use low-sodium if desired.
- 1 cup broccoli florets Freshly added for nutritional value.
- 1 cup sliced carrots Adds sweetness and color.
- 1 cup sliced mushrooms Mushrooms enhance umami flavor.
- 2 green onions, chopped For freshness and garnish.
- 2 cloves garlic, minced For aromatic flavor.
- 1 inch ginger, grated Adds warmth and depth.
Seasoning
- 2 tablespoons soy sauce Adds saltiness; adjust based on preference.
- Salt and pepper to taste Adjust according to personal preference.
Instructions
Preparation
- Heat a splash of oil in a large pot over medium heat.
- Introduce minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
Cooking
- Pour in vegetable broth and soy sauce, bring to a boil.
- Add carrot slices and mushrooms, allowing them to soften in the broth.
- Once boiling, reduce to a gentle simmer and add cubed tofu, broccoli florets, and chopped green onions.
- Simmer for 5-7 minutes until vegetables are tender.
- Taste and season with salt and pepper to preference.
Serving
- Ladle into bowls and serve hot.
- Consider adding chopped green onions or a dash of sesame oil on top.
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Notes
Use firm tofu for the best texture. Feel free to experiment with other seasonal vegetables. For added flavor, consider a splash of rice vinegar or lime juice before serving.