Hot & Sour Tofu Soup
Rather than ordering take-out, make your own sweet and tangy soup, chock-full of fresh vegetables and protein-rich tofu. This is really good with thin brown rice noodles crumbled into tiny pieces.
Servings: 3 servings
Ingredients
- 6-7 oz tofu, firm or extra-firm
- 1 tsp olive oil
- 1 cup mushrooms, sliced
- 1 cup cabbage, finely chopped
- 1 clove fresh garlic, minced
- pinch sea salt
- 1 Tbsp fresh ginger, peeled and minced
- 4 cups water, or vegetable broth
- 2 Tbsp brown rice vinegar, or apple cider vinegar
- 2 Tbsp tamari, soy sauce
- 1 tsp toasted sesame oil
- 1 tsp unrefined sugar
- pinch red pepper flakes
- 1 green onion, chopped
Instructions
- Optional: Press your tofu before you start by putting it between several layers of paper towels and place a heavy pan or book (with a waterproof cover or protected with plastic wrap) on top. Let stand for 30 minutes. Discard the paper towels.
- Cut the tofu into ½-inch cubes.
- In a large soup pot, heat the olive oil over medium-high heat. Add the mushrooms, cabbage, garlic, ginger, and a pinch of salt. Sauté for 7 to 8 minutes, until softened.
- Add the water, vinegar, soy sauce, sesame oil, sugar, red pepper flakes, and tofu. Bring to a boil and turn the heat to low. Simmer the soup for 5 to 10 minutes. Serve with the scallion sprinkled on top.
Nutrition
Calories: 107kcal | Carbohydrates: 7g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 651mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 15.7mg | Calcium: 80mg | Iron: 2.2mg
