Best 2 Juls Vegetable Tofu Soup Recipes
**Indulge in a Symphony of Flavors: A Culinary Journey Through Jul's Vegetable Tofu Soup Recipes**
Are you ready to embark on a culinary adventure that will tantalize your taste buds and nourish your soul? Look no further than Jul's vegetable tofu soup recipes, a symphony of flavors that will transport you to a world of culinary delight.
This carefully curated collection of recipes showcases the versatility andおいしさ of tofu, a plant-based protein that seamlessly absorbs the essence of its accompanying ingredients. From the classic and comforting to the innovative and unexpected, these soups are guaranteed to satisfy every palate and dietary preference.
SPRING TOFU SOUP
This versatile (coincidentally vegan) soup can be customized with most quick-cooking vegetables - thinly sliced asparagus could easily be thinly sliced turnips or radishes - and whatever tofu you have access to. If tofu isn't your thing, this soup would also be a great place to add any leftover chicken to warm through or shrimp to cook in the broth. The lemon at the end will breathe a lot of much-needed life into this broth built mostly from pantry staples, but a splash of rice wine vinegar would also do the trick.
Provided by Alison Roman
Categories dinner, weekday, soups and stews, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine garlic and jalapeño in a small bowl. Finely zest the lemons, and add zest to the bowl with the jalapeño mixture. (Reserve the lemons for juicing.) Season heavily with salt and pepper. Set aside.
- In a large pot, bring broth and soy sauce to a simmer, and season with salt and pepper.
- Add mushrooms and simmer until they're just tender, 3 to 5 minutes. Add asparagus, peas and half the jalapeño mixture, and season the broth again with salt and pepper. Cook vegetables until they're bright green and starting to float, 2 to 4 minutes.
- To serve, spoon a large piece of tofu into each bowl. (Alternatively, scoop tofu into the pot, breaking it into large pieces.) Top with more of the jalapeño mixture, and ladle the broth and vegetables over.
- Drizzle with olive oil and scatter with scallions before serving.
EASY 5-INGREDIENT TOFU SOUP
A delicious soup for vegan or non-vegans to enjoy.
Provided by Lisa Marie
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
- Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 14.1 g, Fat 6.7 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 1 g, Sodium 79.5 mg, Sugar 1.6 g
Tips:
- Use a variety of vegetables: This will give your soup a more flavorful and interesting texture. Some good options include carrots, celery, onions, potatoes, and spinach.
- Don't be afraid to experiment with different spices and herbs: This can really change the flavor profile of your soup. Some good options include garlic, ginger, cumin, coriander, and paprika.
- If you want a thicker soup, add some cornstarch or flour: Just be sure to whisk it in slowly to avoid clumping.
- Serve your soup with a side of bread, rice, or crackers: This will help to soak up the broth and make your meal more filling.
Conclusion:
Vegetable tofu soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be customized to your liking. So next time you are looking for a quick and easy meal, give this recipe a try!
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