Gingery Vegetable and Tofu Soup
Vietnamese noodle soup inspired, this warm, comforting soup is packed with vegetables and tofu.
Ginger, garlic and scallions lend their unique aromatic flavours to this gingery vegetable and tofu soup.
Gingery Vegetable And Tofu Soup
Ingredients
- 454 grams tofu, pan fried until crispy (medium firm)
- 900 ml vegetable broth
- 160 grams vermicelli
- 3 tbsp neutral flavoured cooking oil
- 1 medium carrot (peeled and julienned)
- 1 head broccoli (cut into bite-sized florets)
- 1 cup mushrooms (sliced)
- 4 cloves garlic finely chopped
- 2 inch piece of ginger julienned
- 3 scallions chopped
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce (I used mushroom soy sauce)
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp sugar
- lime fresh squeezed
Instructions
- Prepare vermicelli noodles per package directions.
- Stir-fry tofu. Heat a wok or large skillet over medium-high heat. Add cooking oil. Fry until tofu is crispy, and then remove from pan.
- To same skillet (or wok) add additional cooking oil if needed and stir-fry the garlic, ginger, and white parts of scallion until aromatic, about 30 seconds. Toss mushrooms, carrots and broccoli and stir-fry continuously for 2 minutes. Add vegetable broth, soy sauces, rice vinegar, sesame oil and sugar and bring to a simmer.
- To serve, pour broth and veggie mixture over vermicelli noodles and top with fried tofu. Add a squeeze of lime juice. Bring soy sauce for the table.
More Soups For You!
Did you enjoy this ‘faux pho’, Gingery Vegetable and Tofu Soup?
Other super filling soups we enjoy on the farm: