Though the star is tofu, I have great news for those of you allergic to soy – you can make this soy-free (see below)! Enjoy!
HOT-AND-SOUR TOFU SOUP
by JL Fields from The Complete Plant-Based Diet
PREP TIME: 5 minutes | COOK TIME: 15 minutes | SERVES: 2 | Nut-free option | One-pot, Quick
Hello, my name is JL, and I’m a cheater. That’s right—I use jarred garlic, frozen diced onions, tomato powder, and, yep, frozen grated ginger. Listen, I use these ingredients often in my cooking, and I’m only human. Sometimes I need some shortcuts. You can find jarred garlic in both the produce section and the condiment aisle in most grocery stores, and Dorot Gardens brand fresh and frozen grated ginger can be found at grocery stores, Walmart, and Target.
¼ cup low-sodium soy sauce
2 teaspoons red or yellow miso paste
2 teaspoons Red Chili Paste
1 teaspoon minced garlic
2 teaspoons minced fresh ginger
1 cup sliced mushrooms
12 ounces silken tofu
¼ cup crushed peanuts (optional)
¼ cup chopped green onions
- In a large saucepan, heat the soy sauce over medium-high heat until it just begins to bubble. Add the miso and whisk and mash it with a fork to create a thick slurry. Add the chili paste, garlic, and ginger and cook, stirring frequently, for 3 minutes.
- Add the mushrooms and 3 cups water and bring to a boil.
- Lower the heat to medium-low and add the tofu, crumbling it with your fingers and dropping it into the pan. Cover and simmer for 10 minutes.
- Divide the crushed peanuts (if using) and green onions between two large bowls. Ladle half the soup into each bowl and serve.
VEGGIE BOOST: Add 1 cup of your favorite frozen veggies (corn, peas, or green beans are nice options) when you crumble in the tofu.
PER SERVING (2 CUPS): Calories: 147; Saturated Fat: 1g; Total Fat: 7g; Protein: 16g; Total Carbs: 9g; Fiber: 2g; Sodium: 1,165mg
Soy-free version: Use 2 cups cooked or canned beans instead of tofu, coconut aminos to replace the soy sauce, and opt for a chickpea miso paste. I added corn, too: