Tofu and Vegetable Soup
A comforting and healthy soup made with unopened refrigerated tofu that is slightly past expiration but still safe to eat.
15
Prep Time (min)
25
Cook Time (min)
40
Total Time (min)
4
Servings
Ingredients
- 1 package of unopened refrigerated tofu
- 2 cups of vegetable broth
- 1 cup of diced carrots
- 1 cup of sliced mushrooms
- 1 cup of chopped spinach
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Difficulty:Easy
Tags:
souphealthyvegetarian
Instructions
1
Remove the tofu from the package and drain any liquid. Cut the tofu into small cubes.
2
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and cook until fragrant.
3
Add the diced carrots and sliced mushrooms to the pot. Cook for 5 minutes, or until the vegetables start to soften.
4
Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
5
Add the chopped spinach and tofu cubes to the pot. Cook for an additional 5 minutes, or until the spinach wilts and the tofu is heated through.
6
Stir in the soy sauce, and season with salt and pepper to taste.
7
Serve hot and enjoy!