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Clear Vegetable & Tofu Soup with Ginger and Spinach

Clear Vegetable & Tofu Soup with Ginger and Spinach

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Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. In a medium pot, bring the broth to a gentle simmer with the sliced ginger (and garlic if using).
  2. Add the carrots or zucchini and cook for 3–4 minutes, just until tender.
  3. Add the broccoli or snow peas and simmer another 2–3 minutes.
  4. Gently add the tofu cubes and spinach or bok choy, and cook until the greens are wilted.
  5. Season lightly with tamari or salt, add sesame oil and a squeeze of lemon or lime if desired.
  6. Serve warm, garnished with herbs.

Notes

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