Korean-Inspired Broccoli Mushroom Tofu Soup

Ingredients

• 6 Cup vegetable broth - 6 (cups)
• 14 Ounce extra-firm tofu, drained and cut into 1-inch cubes - 14 (ounces), Cut into 1-inch cubes.
• 8 Ounce cremini mushrooms, sliced - 8 (ounces), sliced
• 3 Cup broccoli florets - 3 (cups)
• 2 Cup green cabbage, thinly sliced - 2 (cups), thinly sliced
• 4 Count green onions, thinly sliced - 4 (count), thinly sliced
• 3 Tablespoon low-sodium soy sauce - 3 (tablespoons)
• 1 Tablespoon fresh ginger, grated - 1 (tablespoon), grated
• 3 Count garlic, minced - 3 (cloves), minced
• 1 Tablespoon toasted sesame oil - 1 (tablespoon)
• 1 Tablespoon rice vinegar - 1 (tablespoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)

Instructions

1. Finish the prep

   1. *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.

2. Brown the mushrooms

   2. 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.

3. Bloom the aromatics

   3. Stir in the garlic, ginger, and half of the green onions. Cook for *30 seconds* until *fragrant*, stirring constantly.

4. Build the broth

   4. Add the vegetable broth, soy sauce, rice vinegar, and black pepper. Bring to a *gentle boil*, then reduce to a *steady simmer*.

5. Simmer tofu and vegetables

   5. 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.

6. Taste and serve

   6. 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.