Thai Basil Ginger Tofu and Mushroom Clear Soup
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 6 cups low-sodium vegetable broth
- 14 oz firm tofu, cut into 1-inch cubes
- 8 oz mixed mushrooms, sliced
- 3 tablespoons fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 4 green onions, thinly sliced
- 1/2 cup fresh Thai basil leaves
- Lime wedges, for serving
Instructions
- Pour the vegetable broth into a large pot and bring it to a gentle simmer over medium heat.
- Add the grated ginger, minced garlic, and soy sauce to the broth. Stir and let the mixture simmer for 3 minutes to build flavor.
- Add the sliced mushrooms to the pot. Cook for 5 minutes until they soften slightly.
- Gently place the tofu cubes into the broth. Simmer for another 4 minutes without stirring too much so the tofu stays intact.
- Turn off the heat and stir in the sliced green onions and Thai basil leaves. Let the soup sit for 1 minute so the basil wilts just enough to release its aroma.
- Ladle the soup into bowls and serve with lime wedges on the side.
Notes
Add the Thai basil right at the end so it keeps its bright color and fresh taste. If you want a stronger ginger note, grate an extra tablespoon and stir it in during the final minute. Leftovers store well in the fridge for two days, but keep the basil separate and add it only when reheating to avoid dull color.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife