Asian Tofu Vegetable Soup Recipe

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Asian Tofu Vegetable Soup Recipe

A light and flavorful Asian-inspired tofu vegetable soup made in one pot. Oil-free, packed with fresh veggies, and ready in minutes for a quick dinner.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: Asian

Diet: Low Fat, Low Lactose, Vegan, Vegetarian

Servings: servings

Calories: 285kcal

Author: Helene Dsouza

Equipment

Ingredients

1 Small Bok Choy
1 Cup Red Cabbage
4-5 Green Onions
6.15 Ounces Tofu firm
64 Ounces Broth vegetable, chicken or beef
½ Cup Corn
1 Tablespoon Vinegar
1 Teaspoon Brown Sugar
1 Tablespoon Ginger + Garlic paste or grated
2 Tablespoon Soy Sauce
1 Corner Star Anise
3-7 Sichuan Peppers
Red Chili Pepper Flakes to top
Sesame Seeds to top

US - Metric

Instructions

Prepare your produce, slice bok choy and red cabbage. Separate green onion bulbs from the stalks, slice each separately.
Cut your firm tofu into cubes.
Pour your broth into your pot and keep on a medium high heat. Bring to a mellow simmer.
Stir in tofu cubes, red cabbage and bok choy slices, as well as the corn.
Season with vinegar, brown sugar, ginger garlic (paste or grated fine), soy sauce and throw in a star anise corner and the Sichuan pepper.
Mix it all well and keep on a medium-low heat setting. Cover to cook.
Simmer the soup until the vegetables are cooked or until you are satisfied with the taste. This can take 10–20 minutes, depending on your cooking vessel and heat setting.
Once done cooking, take from the heat and remove the whole spices, the star anise corner and the Sichuan peppers.
Pour into a serving bowl and top with sliced green onion stalks, red chili pepper flakes and sesame seeds. Serve up hot.

Notes

You have the option to use ginger garlic paste, which mixes in better, or to freshly grate ginger and garlic. If you grate the ginger and garlic, keep a 1:2 ratio for the ginger and the garlic and use the same measurement for the paste.

Be careful with the Sichuan pepper, they are pungent spicy. If you are not used to this spice, reduce the count of pepper. If you use another Sichuan pepper variety from Asia (Japan, India) start out with 2-3 Sichuan peppers to test the heat.

Nutrition