Immunity Soup
This aromatic and nourishing tofu soup is a comforting bowl filled with fresh vegetables, flavorful broth, and tender tofu. The gentle sautéing of onions, celery, garlic, and ginger creates a fragrant base, while the addition of mushrooms and tofu adds heartiness to every spoonful. Topped with vibrant green onions, crisp watermelon radish, and delicate pea shoots, this soup is a delightful balance of flavors and textures. It's a perfect dish to warm you up and soothe your soul.
— Constant Cookbook
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, quartered and thinly sliced
- 3 celery stalks, thinly sliced
- 1 medium carrot, thinly sliced
- 8 medium garlic cloves, very thinly sliced
- 2 tablespoons grated ginger, peeled
- 3/4 teaspoon finely ground white pepper, plus more to taste
- 1 1/2 cups mushrooms, trimmed
- 8 ounces firm tofu, sliced into thin slabs
- 2 1/2 teaspoons fine grain sea salt
- to serve: lots of chopped green onions, sliced watermelon radish, and/or pea shoots
Instructions
- Heat the oil in a large soup pot over medium heat, and stir in the onion, celery, carrot, garlic, and ginger. Gently sauté just until soft, you don't want any browning. Add a small splash of water if the pan drys out in the process.
- Stir in the white pepper and 10 cups of water. Dial up the heat to bring the broth to a simmer, and hold there for about 15 minutes. Add the mushrooms, tofu, and salt, and gently simmer for another 5 minutes. Stir well, taste, and adjust with more salt or water if needed. Ladle the soup into shallow soup bowls and top with lots of green onions, pea shoots, and a few watermelon radish slices. Add a finishing drizzle of olive oil, and enjoy!
Cook Time
20M
Prep Time
PT15M
Nutrition
- Calories: 100 kcal
- Carbohydrate Content: 9 g
- Protein Content: 6 g
- Fat Content: 4 g
- Sodium Content: 1504 mg
- Fiber Content: 1 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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