35m$14.64Korean-Inspired Broccoli Mushroom Tofu Soup
A simple vegan ginger soy soup with extra-firm tofu, cremini mushrooms, broccoli florets, green cabbage, and green onions. It is light, savory, and made with common grocery-store ingredients.
- Energy
- 207 calories per serving
- Protein
- 15.8 g per serving
- Carbs
- 17 g per serving
- Fat
- 9.1 g per serving
- Sodium
- 1568 mg per serving
Shopping options
toasted sesame oil
1 Tablespoon
International Collection Toasted Sesame Oil
6%
fresh ginger, grated
1 Tablespoon
Organic Ginger Root
5%
rice vinegar
1 Tablespoon
Nakano® Natural Rice Vinegar
4%
broccoli florets
3 Cup
Kroger® Broccoli Florets 12 Oz
71%
vegetable broth
6 Cup
Swanson® Vegetable Broth, 32 oz Carton
75%
cremini mushrooms, sliced
8 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
low-sodium soy sauce
3 Tablespoon
Kikkoman® Less Sodium Soy Sauce
15%
extra-firm tofu, drained and cut into 1-inch cubes
14 Ounce
Simple Truth Organic® Firm Tofu
100%
green cabbage, thinly sliced
2 Cup
Organic Green Cabbage
12%
green onions, thinly sliced
4 Count
Green Onions
67%
black pepper
0.25 Teaspoon
Smart Way™ Ground Black Pepper
1%
garlic, minced
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- vegetable broth-6 cups
- extra-firm tofu-14 oz
- cremini mushrooms-8 oz
- broccoli florets-3 cups
- green cabbage-2 cups
- green onions-4 count
- low-sodium soy sauce-3 tbsp
- fresh ginger-1 tbsp
- garlic-3 cloves
- toasted sesame oil-1 tbsp
- rice vinegar-1 tbsp
- black pepper-0.25 tsp
Finish the prep: drain and cube the tofu, slice the mushrooms, cabbage, and green onions, grate the ginger, mince the garlic, and keep the broccoli florets ready.
Use a stable cutting board and keep fingers clear of the chef’s knife while cutting the tofu and vegetables.
Heat the toasted sesame oil in a large soup pot over medium heat. Add the cremini mushrooms and cook for 4 to 5 minutes, stirring occasionally, until lightly browned.
Use caution when adding mushrooms to hot oil to avoid splatter.
Stir in the garlic, ginger, and half of the green onions. Cook for 30 seconds until fragrant, stirring constantly.
Add the vegetable broth, soy sauce, rice vinegar, and black pepper. Bring to a gentle boil, then reduce to a steady simmer.
Keep the soup at a gentle simmer to reduce hot liquid splashing.
Add the tofu, broccoli, and green cabbage. Simmer for 6 to 8 minutes until the broccoli is bright green and tender and the cabbage has softened.
Stir gently to avoid splashing hot broth while the tofu and vegetables simmer.
Taste the soup and adjust only if needed with a small splash of soy sauce. Ladle into bowls and top with the remaining green onions before serving.
Let the soup cool briefly before eating, as tofu can hold heat.
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