Clear Vegetable & Tofu Soup with Ginger and Spinach
Light, clear, and deeply soothing – this simple broth-based soup is a gentle ally for digestion and recovery. The warmth of ginger supports circulation and eases nausea, while soft tofu and tender vegetables offer easy-to-assimilate nourishment. It’s the kind of meal that feels healing from the very first sip.
- 4 cups vegetable or mushroom broth (unsalted or low-sodium)
- 1-inch piece fresh ginger thinly sliced
- 1 clove garlic lightly crushed (optional)
- 1 cup carrots or zucchini sliced
- 1 cup broccoli florets or snow peas
- 1/2 cup soft or medium tofu cubed
- 1 cup baby spinach or bok choy leaves
- 1 tsp sesame oil (optional – for flavor)
- 1-2 tsp tamari or sea salt to taste
- 1 tsp lemon or lime juice (optional – for brightness)
- Fresh herbs (cilantro, scallions, or parsley) for garnish
In a medium pot, bring the broth to a gentle simmer with the sliced ginger (and garlic if using).
Add the carrots or zucchini and cook for 3–4 minutes, just until tender.
Add the broccoli or snow peas and simmer another 2–3 minutes.
Gently add the tofu cubes and spinach or bok choy, and cook until the greens are wilted.
Season lightly with tamari or salt, add sesame oil and a squeeze of lemon or lime if desired.
Serve warm, garnished with herbs.
Optional Add-Ons:
- A few drops of toasted sesame oil for depth
- A sprinkle of white pepper or chili flakes for gentle warmth
- Cooked soba noodles or brown rice to make it a more substantial meal
Why It’s Healing:
This soup is a gentle detoxifier that replenishes minerals and hydration while soothing digestion. The ginger stimulates circulation and supports the immune system, while tofu provides light plant-based protein. Spinach adds folate, iron, and chlorophyll to support cellular repair. It’s perfect for sensitive days, post-treatment meals, or anytime the body craves lightness and clarity.
