Veggie Shoyu Soup Recipe
Make Veggie Shoyu Soup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Vegetables
Garnishes
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop all the vegetables as indicated. Slice the carrot, dice the bell pepper, slice the mushrooms, and chop the green onions. Rinse the spinach under cold water and set aside.
- 2
Prepare the Tofu
Cube the tofu into bite-sized pieces and set aside. If desired, you can lightly fry the tofu in a pan with a little sesame oil for added flavor and texture.
Cooking
- 3
Combine the Base Ingredients
In a large pot, combine the vegetable broth, soy sauce, and sesame oil. Bring the mixture to a gentle simmer over medium heat.
- 4
Add the Vegetables
Once the broth is simmering, add the sliced carrots, diced bell pepper, sliced mushrooms, and chopped green onions to the pot. Stir well and let the vegetables cook for about 5-7 minutes, or until they start to soften.
- 5
Add the Spinach
Stir in the fresh spinach and cook for an additional 2-3 minutes, until the spinach wilts.
- 6
Add the Tofu
Gently fold in the cubed tofu and let it heat through for about 2 minutes. Be careful not to break the tofu.
Serving
- 7
Garnish and Serve
Ladle the hot veggie shoyu soup into bowls. Garnish each bowl with a sprinkle of sesame seeds and serve with lime wedges on the side for added zest.