Chinese-inspired Soup

Chinese-soup-wb
This fragrantly, delicious soup has an assortment of vegetables that can be served alone or as the first course of a Chinese-style meal.

Ingredients

  cup low-sodium tamari (wheat-free soy sauce)
 4 teaspoons freshly grated ginger, divided
 1/2 block of 16-ounce package of extra firm tofu, cubed (or entire block if desired)
 1 tablespoon toasted sesame oil
 2 quarts vegetable broth
 Freshly ground white (or black) pepper, to taste
 1 small onion, diced
 1 5-6-ounce package sliced shitake mushrooms (about 1 cup), tough stems removed
 6 cups bok choy, sliced thinly
 ¾ cup fresh or frozen pea pods
 1 8-ounce can sliced water chestnuts
 1 cup uncooked bean thread noodles, broken into pieces (or rice ramen noodles)
 2 tablespoons freshly squeezed lime juice
 Salt, to taste
 Cilantro, chopped
 Sliced green onions

Instructions

1

In a bowl, combine tamari and 2 teaspoons ginger to make a marinade. Place the cubed tofu in the bowl and marinate for 1 hour, turning occasionally.

2

Drain the tofu, reserving the marinade.

3

Sauté the tofu in sesame oil in a heavy 4-quart pan over medium-high heat until browned.

4

Add the vegetable broth, the remaining ginger and pepper to taste. Add the diced onion and shitake mushrooms. Bring to a boil, turn the heat down to low, and simmer for 15 minutes.

5

Add the bok choy and simmer for 5 minutes.

6

Add the reserved marinade, the pea pods, water chestnuts, and noodles. Simmer for 5 minutes.

7

Add the lime juice. Taste and adjust seasonings.

8

Serve with cilantro and green onions to garnish.

9

Note: Serve with Asian Slaw and Oriental Dressing.
https://veggiefestchicago.org/recipe/asian-slaw-with-oriental-dressing/

For a dessert, consider serving Frozen Mango Yogurt. https://veggiefestchicago.org/recipe/frozen-mango-yogurt/. Use vegan yogurt if you are avoiding dairy.

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

Ingredients

  cup low-sodium tamari (wheat-free soy sauce)
 4 teaspoons freshly grated ginger, divided
 1/2 block of 16-ounce package of extra firm tofu, cubed (or entire block if desired)
 1 tablespoon toasted sesame oil
 2 quarts vegetable broth
 Freshly ground white (or black) pepper, to taste
 1 small onion, diced
 1 5-6-ounce package sliced shitake mushrooms (about 1 cup), tough stems removed
 6 cups bok choy, sliced thinly
 ¾ cup fresh or frozen pea pods
 1 8-ounce can sliced water chestnuts
 1 cup uncooked bean thread noodles, broken into pieces (or rice ramen noodles)
 2 tablespoons freshly squeezed lime juice
 Salt, to taste
 Cilantro, chopped
 Sliced green onions

Directions

1

In a bowl, combine tamari and 2 teaspoons ginger to make a marinade. Place the cubed tofu in the bowl and marinate for 1 hour, turning occasionally.

2

Drain the tofu, reserving the marinade.

3

Sauté the tofu in sesame oil in a heavy 4-quart pan over medium-high heat until browned.

4

Add the vegetable broth, the remaining ginger and pepper to taste. Add the diced onion and shitake mushrooms. Bring to a boil, turn the heat down to low, and simmer for 15 minutes.

5

Add the bok choy and simmer for 5 minutes.

6

Add the reserved marinade, the pea pods, water chestnuts, and noodles. Simmer for 5 minutes.

7

Add the lime juice. Taste and adjust seasonings.

8

Serve with cilantro and green onions to garnish.

9

Note: Serve with Asian Slaw and Oriental Dressing.
https://veggiefestchicago.org/recipe/asian-slaw-with-oriental-dressing/

For a dessert, consider serving Frozen Mango Yogurt. https://veggiefestchicago.org/recipe/frozen-mango-yogurt/. Use vegan yogurt if you are avoiding dairy.

Chinese-inspired Soup