Ingredients for Thai Vegetable Tofu Soup
- Garlic Cloves
- 1 tablespoon vegetable oil
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- Firm Tofu
- Vegetables
- Fresh Cilantro
- Fresh Cracked Pepper
- Hot Sauce
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How to Make Thai Vegetable Tofu Soup
- Heat 1 tablespoon of vegetable oil in a deep saucepan over medium heat. Add 2 cloves of minced garlic and sauté until golden brown (about 2 minutes).
- Add 2 tablespoons of soy sauce to the saucepan and let it bubble and sizzle for 30 seconds. Pour in 4 cups of vegetable broth.
- Bring the broth to a boil over high heat.
- Reduce heat to low and add 1 block (14 ounces) of firm or extra-firm tofu, cut into 1-inch cubes; 1 cup broccoli florets; 1/2 cup sliced carrots; 1/2 cup sliced mushrooms; 1/4 cup chopped cilantro; and 1-2 Thai chilies, finely chopped (adjust to your spice preference).
- Simmer gently for 5-7 minutes, or until the vegetables are tender-crisp. Taste and adjust seasoning as needed, adding more soy sauce or a pinch of salt and pepper.
- Serve hot, garnished with extra cilantro, a squeeze of lime juice (optional), and a sprinkle of sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
3g
Fat
5g
Carbs
1g
