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.
- 32-ounce carton low-sodium vegetable broth
- 15-ounce can cut baby corn, with liquid
- 3 or 4 slices minced fresh ginger, optional
- ½ medium red bell pepper, cut into short narrow strips
- 2 cups small broccoli florets
- 1 cup snow peas, trimmed and cut in half, or ¾ 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 ½ 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.
- Here are more light and lively spring soups.