Ingredients
Scale
Ingredients
- 1 block firm tofu (substitute: silken tofu for a creamier texture)
- 2 cups mushrooms (substitute: shiitake or cremini for extra umami)
- 4 green onions, chopped
- 4 cups vegetable broth (substitute: chicken broth for non-vegans)
- 1 tbsp soy sauce (substitute: tamari for gluten-free)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
Tools
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Instructions
- Prep the Ingredients (5 mins):
- Drain and cube the tofu.
- Slice the mushrooms and chop the green onions.
- Sauté the Aromatics (5 mins):
- Heat sesame oil in a pot. Add garlic and ginger, sautéing until fragrant.
- Cook the Mushrooms (7 mins):
- Add mushrooms to the pot and cook until they release their moisture and turn golden.
- Simmer the Soup (10 mins):
- Pour in the vegetable broth and soy sauce. Bring to a gentle simmer.
- Add Tofu and Green Onions (5 mins):
- Stir in tofu cubes and half the green onions. Simmer for 5 minutes.
- Serve (3 mins):
- Ladle into bowls and garnish with the remaining green onions.
Pro Tip: If the broth tastes bland, add a splash of soy sauce or a pinch of salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 7 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: Tofu Mushroom Green Onion Soup