Description
A delightful soup featuring a perfect balance of heat and tang in a comforting broth, quick and easy to prepare.
Ingredients
Scale
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 cup tofu, cubed
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste
- 1 teaspoon grated ginger
- 2 green onions, chopped
- 1 tablespoon cornstarch (optional for thickening)
- Salt and pepper to taste
Instructions
- In a pot, bring the vegetable broth to a simmer over medium heat.
- Add the sliced mushrooms, cubed tofu, soy sauce, rice vinegar, chili paste, and grated ginger to the simmering broth. Stir to combine.
- Let the mixture simmer for about 10 minutes.
- If desired, mix cornstarch with water until smooth and stir into the soup to thicken. Season with salt and pepper, then garnish with green onions before serving.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 1g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 0mg