Tofu and Mushroom Soup with Shiso
With this vegetarian recipe you can make tasty soup in 40 minutes. It’s wonderful on its own, but you can easily build a fast, healthy meal with a few additions such as salad, grainy bread and fruit.
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Tofu and Mushroom Soup with Shiso
With this vegetarian recipe you can make tasty soup in 40 minutes. It’s wonderful on its own, but you can easily build a fast, healthy meal with a few additions such as salad, grainy bread and fruit.
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Recipe byReese Amorosi
| Servings | Prep Time |
| 4 | 10minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 16oz tofuextra firm, cubed
- 12cups broccolicut into small florets
- 8oz mushroomssliced
- 3 carrotslarge, diced
- 1 onionlarge, diced
- 2-3 cloves garlicchopped
- 1tbsp. gingerfresh, grated
- 6cups vegetable stock
- 1tbsp olive oil
- 1tbsp tamari sauce
- pepperto taste
- saltto taste
- 16-24 shisoleaves and/or flowers, washed
Instructions
- Coat a stockpot or Dutch oven with olive oil, add garlic and ginger. Bring pot to medium heat while stirring to coat the ingredients with oil.
- Add carrots and onions, once again stirring to coat with oil. Cook until the carrots begin to soften and the onions begin to turn clear (5-10 minutes).
- Add vegetable stock to pot, bring to boil, immediately reduce heat to low. Add tofu, broccoli and mushrooms to pot, stir gently. Simmer for 5 minutes.
- Taste the soup, add tamari sauce, taste again, add more tamari or salt and/or pepper to taste.
- Simmer soup on low for 10 minutes, ladle into bowls, garnish with shiso and serve.