The tofu and vegetable soup has become one of the recipes I prepare most often since my daughter became gluten intolerant. This change in the family prompted me, day after day, to also turn to lighter, natural, and gluten-free dishes, discovering how tasty and versatile they can be. Tofu, with its delicacy and ability to absorb flavors, is a valuable ally in the kitchen: perfect for creating a hot, nutritious, and protein-rich soup. A simple, economical recipe suitable for all seasons, ideal for those looking for healthy comfort food without sacrificing taste.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Asian
- Seasonality: Fall, Winter
Ingredients
- 10.5 oz firm tofu
- 1 carrot
- 1 zucchini
- 1 fresh scallion
- 4 cups vegetable broth
- 1 tbsp soy sauce
- 1 pinch fresh ginger (grated)
- to taste chili pepper (optional)
- to taste extra virgin olive oil
Tools
- 1 Bowl kimmel
Preparation
In a pot, slightly sauté the scallion with a drizzle of oil;
Add carrot and zucchini, mix and let them flavor;
Pour in the vegetable broth and bring to a boil;
Add the tofu in strips, soy sauce, and a bit of ginger;
Cook for 10-12 minutes until the vegetables are soft;
Adjust salt and pepper, and serve hot with chunks of fresh scallion greens.
