20-MIN TOFU SOUP

THEPLANTBASEDSCHOOL.COM

This tofu soup is quick, tasty, and easy. You can make it in 20 minutes, with simple ingredients and seasonal veggies any time of the year.

THEPLANTBASEDSCHOOL.COM

Choose your VEGGIES

Pick seasonal ingredients for your tofu soup.

SOAK THE DRIED MUSHROOMS

Chop the frEsh mushrooms

To a large pan with high edges or to a pot, add olive oil, finely chopped garlic, peeled and finely chopped ginger, finely chopped red chili pepper. Fry on low heat for a minute.

Drain the dried mushrooms, cut them into pieces if they are too large, and add them to the pan. Reserve the soaking water for later. Add the  mushrooms to the pan.

Add soy sauce,  salt, and pepper, and let cook for about 3 to 4 minutes on medium heat until the mushrooms start releasing their water. Stir often. Then, add veg broth.

Bring to a light simmer, add diced tofu, and your vegetables of choice, chopped. Here we add asparagus and snow peas.

TASTE and adjust for salt. Garnish with scallions, cilantro and sesame oil (optional).

Tip: you can also add rice noodles to your tofu soup if you like.

 A PERFECT QUICK DINNER! CLICK LINK TO GET RECIPE

Storage: Keep this vegan tofu soup in the refrigerator, ideally in an airtight container, for up to 3 days.

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