Asian Tofu Vegetable Soup
A quick, colorful Asian tofu vegetable soup with a gingery broth, crisp broccoli, snow peas, baby corn, and red pepper. Ready in about 25 minutes and serves 4 to 6.
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Servings: servings
Ingredients
- 32 ounces low-sodium vegetable broth 1 carton
- 1 15-ounce can baby corn cut, with liquid
- 3 to 4 slices fresh ginger minced (optional)
- ½ medium red bell pepper cut into short narrow strips
- 2 cups broccoli florets small
- 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
- 2 cups baby spinach a good handful
- soy sauce or salt, to taste
- freshly ground black pepper to taste
Instructions
- Combine the broth, baby corn (with its liquid), and ginger (if using) in a medium soup pot. Bring to a simmer over medium-high heat.
- Add the bell pepper, broccoli, snow peas, and tofu. If the broth looks too crowded, add ½ to 1 cup water. Return to a rapid simmer, then simmer for 1 to 2 minutes, just until the broccoli turns bright green.
- Stir in the scallions and spinach, and remove the pot from the heat.
- Season with soy sauce (or salt) and pepper to taste. Cover and let stand off the heat for 5 minutes, then serve. This soup is best eaten right away, while the vegetables are still slightly crisp and brightly colored.
Notes
This soup is best eaten right away, while the vegetables are still slightly crisp and brightly colored. Leftovers keep in the refrigerator for up to 3 days; reheat gently. Freezing is not recommended.
Use tamari instead of soy sauce to keep the soup gluten-free.
Nutrition (Estimate per Serving)
Calories: 140kcalCarbohydrates: 23gProtein: 10gFat: 2gPolyunsaturated Fat: 1gSodium: 318mgPotassium: 559mgFiber: 5gSugar: 7gVitamin A: 2649IUVitamin C: 83mgCalcium: 74mgIron: 2mg
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