Receta Colorful Asian-Style Vegetable Tofu Soup
Colorful Asian-Style Vegetable Tofu Soup Posted by Nava | 3 Comments This quick and colorful soup will please anyone who enjoys Asian flavors. Just toss everything into a soup pot and in a few minutes, it’s done! Try enticing kids and teens with this simple soup. Serve with an Asian-flavored rice or noodle dish and veggie spring rolls for a fun meal.
Serves: 4 to 6
32-ounce carton low-sodium vegetable broth
15-ounce can cut baby corn, with liquid
3 or 4 slices minced fresh ginger, optional
1/2 medium red bell pepper, cut into short narrow strips
2 cups small broccoli florets
1 cup snow peas, trimmed and cut in half,
or 3/4 cup frozen green peas
8 ounces firm or extra-firm tofu, sliced, well blotted, and cut into small dice
2 scallions, minced
A good handful of baby spinach leaves
Salt or soy sauce and freshly ground pepper to taste
Combine the broth, baby corn, and optional ginger in a small soup pot and bring to a simmer.
Add the bell pepper, broccoli, peas snow peas, and tofu. If the broth looks too crowded, add 1/2 to 1 cup water. Return to a rapid simmer.
Stir in the scallions and spinach and remove from the heat. Season with salt or soy sauce and pepper; cover and let stand off the heat for 5 minutes. Then, serve and enjoy! This soup is best eaten right away, when the veggies are still slightly crisp and brightly colored.
Variations: This soup is so flexible. Substitute sliced mushrooms for the baby corn; bok choy for the broccoli; or just clean out your vegetable drawer and use what you have on hand. For extra flavor, add some chopped cilantro, a splash of lime juice or rice vinegar, and/or your favorite hot sauce, like Sriracha. Categories: Light and Lively Spring Soups, Recipes, Soulful Soups 3 comments on “Colorful Asian-Style Vegetable Tofu Soup” Leave a Reply Cancel reply Your email address will not be published. Required fields are marked * Name * Email * Website Comment You may use these HTML tags and attributes:
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