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.
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Adama dibba
[email protected]This soup is a great way to warm up on a cold day.
Gaming With Rahat
[email protected]I'm not usually a fan of tofu, but this soup changed my mind. It's so flavorful and satisfying.
Akash Arshad
[email protected]This soup is a great way to get your kids to eat their vegetables.
Ahmer Shakeel
[email protected]I love the addition of the ginger and garlic in this soup. It really gives it a nice flavor.
Richard Mwango
[email protected]This soup is so comforting and delicious. It's the perfect meal for a cold winter day.
Kevin Hoig
[email protected]I've made this soup several times and it's always a hit with my guests.
Yulanda McNeely
[email protected]This soup is a great way to use up leftover vegetables.
Md. Saman Ali
[email protected]I love that this soup is so versatile. You can add or subtract ingredients to suit your own taste.
Morgan Toney
[email protected]This soup is perfect for a quick and easy weeknight meal. It's also really affordable.
mosleh uddin
[email protected]I'm not a vegetarian, but I love this soup. It's so flavorful and satisfying.
TanviR T
[email protected]This soup is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Luna Yeates
[email protected]I love this soup! It's so light and refreshing, and the tofu is cooked perfectly.
Lucky Jahbless
[email protected]This soup is so easy to make and it's so delicious. I've made it several times already and it's always a hit with my family.
Rosemary Mulwale
[email protected]I'm not a big fan of tofu, but I really enjoyed this soup. The flavors were well-balanced and the tofu was cooked perfectly.
venetia mcneill
[email protected]This soup is a great way to use up leftover tofu. I also added some chopped carrots and celery, and it was delicious.
Hunain Shaikh
[email protected]I followed the recipe exactly, and the soup turned out great. I especially liked the addition of the shiitake mushrooms.
SK M HABIB
[email protected]This soup is the perfect way to warm up on a cold day. It's also really easy to make, which is a bonus.
Isaac Owusu
[email protected]I'm not usually a fan of tofu, but this soup changed my mind. The tofu was so soft and flavorful, and the broth was so light and refreshing.
ali Hamza
[email protected]This spring tofu soup was a delight! The flavors were so fresh and vibrant, and the tofu was cooked perfectly. I added a little extra ginger and garlic, and it really made the soup sing.