Healthy Ginger Vegetable Soup with TofuVeg
Warm up with this healthy and aromatic Ginger Vegetable Soup. This flavorful broth is packed with nourishing shiitake mushrooms, fresh ginger, garlic, vibrant celery, carrots, scallions, and protein-rich tofu. Enhanced with cilantro and a splash of soy sauce, it’s a quick, satisfying meal perfect for any day of the week. Fresh, light, and deeply comforting, this soup is a delicious way to enjoy wholesome vegetables while keeping your cooking simple and affordable.
Ingredients
7 piece Shiitake Mushroom (fresh & sliced)
2 tsp of Peanut Oil
2 inch Ginger Paste
1 no. Green Chilli (slit)
2 cloves Garlic (minced)
1/4 cup of Cilantro stems (chopped)
4 nos. of Scallions (chopped)
1 stalk of Celery (minced)
2 nos. Grated Carrot
to taste Salt
1 tbsp Soy Sauce
1 cup Spinach Leaves
1 cup Fresh Cilantro (roughly chopped)
1 cup Frim Tofu
For garnishing Sesame Oil
Instructions
Step 1— Soak the Mushrooms
1
Place the dried shiitake mushrooms in a bowl with boiling water.
2
Cover and let them soak for 15 minutes to rehydrate.
3
Once soaked, strain the liquid into a separate container, making sure to squeeze the mushrooms to extract all their flavor.
4
Finely slice the rehydrated mushrooms and set them aside.
Step 2— Prepare the Aromatics
1
Heat the peanut oil in a large pot.
2
Add the smashed ginger pieces and fry for about 30 seconds.
3
Stir in the minced chili pepper (seeded) and minced garlic, sautéing for about a minute.
Step 3— Build the Broth Base
1
Add the chopped cilantro stems to the pot and cook briefly.
2
Add the chopped scallions (whites, light greens, and dark greens) and cook for about three minutes until they turn bright green.
3
Stir in the minced celery and grated carrots, letting them cook for another couple of minutes.
Step 4— Simmer the Soup
1
Pour the strained mushroom soaking liquid into the pot.
2
Season with a pinch of salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
3
Add the sliced shiitake mushrooms to the pot and continue to simmer for an additional 10 minutes.
Step 5— Final Additions
1
Stir in the soy sauce. Add the thinly sliced spinach leaves and chopped cilantro leaves, mixing gently until they are just wilted.
2
Finally, add the diced firm tofu and let the soup cook for another 3 to 4 minutes.
Step 6— Serve
1
Ladle the soup into bowls.
2
For an extra layer of flavor, drizzle a small amount of sesame oil and add a final splash of soy sauce to each serving before enjoying.
