Vegetable and Tofu Soup
This hearty vegetable and tofu soup is packed with colorful veggies, protein-rich tofu, and flavorful herbs. Perfect for a comforting meal any day of the week.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or ladle
Ingredients
- 1 tablespoon vegetable oil
- 1 onion diced
- 3 cloves garlic minced
- 1 thumb-sized piece of ginger grated
- 2 carrots sliced
- 2 celery stalks sliced
- 1 red bell pepper diced
- 4 cups vegetable broth
- 1 block 14 oz firm tofu, drained and cubed
- 2 cups baby spinach or bok choy
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and ginger, and cook for another minute until fragrant.
- Stir in the carrots, celery, and red bell pepper. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and simmer for 10 minutes.
- Add the cubed tofu and simmer for another 5 minutes.
- Stir in the baby spinach or bok choy, soy sauce, and sesame oil. Cook until the greens are wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro or green onions.
Notes
- You can customize this soup by using your favorite vegetables or adding other ingredients like mushrooms, bamboo shoots, or water chestnuts.
- For a spicier soup, add a sliced jalapeño or a pinch of red pepper flakes.
- If you prefer a heartier soup, you can add some cooked rice or rice noodles.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.