Tofu Vegetable Soup Recipe

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I’ve found that one of the easiest ways to get a healthy, tasty home cooked meal is to make a soup. Β The prep work is quick, and the meal can be prepared in one pot. Β Here is my recipe for tofu vegetable soup, one of my favorite meals to make when I’m craving the flavors of Asian cuisine. Β It is naturally vegan and gluten free, but you can certainly add meat, seafood, eggs, or other additional ingredients if you’d like, and you can use a meat based broth instead of a plant based one if desired. Β See the notes at the bottom of the page for some ideas for plant based broth flavorings. Β The picture above shows a version of the soup made with a mix of plant based pho broth powder and miso paste.

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prep time: 5 to 10 minutes (maybe less if the vegetables are pre-sliced)

cooking time: about 25 minutes

servings: about 8

ingredients: 8 cups of water, 2.5 pounds of bok choy (or other green vegetable of choice), 1 pound of mushrooms (any kind), 2 bunches of scallion green onions, 2 pounds of tofu, broth seasoning(s) of choice (added until the desired flavor is achieved)*, black pepper to flavor (optional), a few drops of sesame oil to enhance flavor (optional)

cooking directions: Pour the water into a large pot and bring to a boil. Β Slice the vegetables and tofu into small pieces if they are not pre-sliced. Β Add the vegetables. Β Once vegetables are cooked, add the tofu, stir, and simmer for several minutes. Β Add broth seasoning(s) and stir. Β Add black pepper and sesame oil if desired.

*Here are some options for plant based broth flavoring choices, which can typically be found at an Asian grocery store or online:

  • powdered mushroom seasoning
  • vegetable bouillon cubes
  • plant based pho broth powder
  • miso paste + powdered mushroom seasoning
  • miso paste + plant based pho powder