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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Md Raselo
[email protected]This soup is so versatile. I've made it with different types of tofu, vegetables, and even different broths. It's always delicious.
Johnny Mainez
[email protected]I made this soup for a party and it was a hit! Everyone loved the unique flavor and the vibrant colors.
Siddique Babur
[email protected]This soup is a great way to use up leftover vegetables. I added some broccoli and carrots that I had in the fridge and it turned out great.
Megacy Mbjs
[email protected]I wasn't sure how I would like this soup, but I was pleasantly surprised. It's very flavorful and the tofu is cooked perfectly.
Brendon Strydom
[email protected]This soup is delicious and healthy. I love that it's packed with vegetables and tofu.
Amber hopkins
[email protected]I've made this soup several times and it's always a hit. It's a great recipe to have on hand for busy weeknights.
Free King
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the colorful vegetables and the flavorful broth.
Ethan Harlan
[email protected]I love that this soup is so easy to make. I can have it on the table in under 30 minutes.
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[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Kaniyah Dillard
[email protected]I'm not a big fan of tofu, but I really enjoyed this soup. The tofu is cooked perfectly and the broth is very flavorful.
Daniel Fernandez
[email protected]This soup is so versatile. I've made it with different types of tofu, vegetables, and even different broths. It's always delicious.
Nelson Nsheka
[email protected]I made this soup for a party and it was a hit! Everyone loved the unique flavor and the vibrant colors.
Leticia Antwiwaa
[email protected]This soup is a great way to use up leftover vegetables. I added some broccoli and zucchini that I had in the fridge and it turned out great.
Meerub Malik
[email protected]I wasn't sure how I would like tofu in soup, but I was pleasantly surprised. The tofu is soft and flavorful, and it absorbs the broth really well.
Muinat omolara
[email protected]This soup is easy to make and packed with vegetables. It's a great way to get your daily dose of greens.
Arshad Abbas
[email protected]I love the combination of flavors in this soup. The sweetness of the carrots and peas pairs perfectly with the savory tofu and mushrooms.
Sunkumari Theeng
[email protected]This soup is so light and refreshing, perfect for a spring day. The tofu is cooked perfectly and the vegetables are crisp and tender.