Créé avec l’IA
Asian Style Tofu and Vegetable Soup
25 min 60 kcal par portion Facile
Ingrédients
4 Portions
- vegetable broth400 ml
- firm tofu200 g
- shiitake mushrooms100 g
- bok choy100 g
- carrots50 g
- spring onions20 g
- ginger10 g
- soy sauce (gluten free)10 ml
- white pepper2 g
Instructions
- 1
Cut the firm tofu into
- 2
5 cm cubes and set aside.
- 3
Clean and slice the shiitake mushrooms. Wash and chop the bok choy into bite-sized pieces. Peel and julienne the carrots. Slice the spring onions thinly. Peel and finely grate the ginger.
- 4
In a medium saucepan, bring the vegetable broth to a gentle boil over medium heat.
- 5
Add the grated ginger and sliced shiitake mushrooms to the broth. Simmer for 3 minutes.
- 6
Add the carrots and bok choy to the pot. Cook for another 2 minutes.
- 7
Gently add the tofu cubes to the soup. Simmer for 3-4 minutes, allowing the tofu to heat through.
- 8
Stir in the soy sauce and white pepper. Taste and adjust seasoning if needed.
- 9
Remove from heat. Ladle the soup into bowls and garnish with sliced spring onions.
