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    Tofu Vegetable Soup

    Asian
    Soup
    ​

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    Ingredients

    6 cups vegetable broth

    1 medium carrot thinly sliced

    2 celery stalks thinly sliced

    1 Thai green chili finely sliced

    2 dried Indian red chilies broken into pieces

    Full package 5 oz or 142g deep-fried tofu halved if large

    1 and 1/2 cups broccoli florets

    2 teaspoons mushroom umami seasoning

    1 and 1/2 teaspoons soy sauce optional

    1/4 to 1/2 teaspoon black pepper

    1 and 1/2 teaspoons chili crisp

    1 to 2 cloves garlic minced optional

    1 and 1/2 teaspoons sesame oil

    Directions

    Bring the vegetable broth to a simmer over medium heat. Add the dried Indian red chilies and let them infuse the broth. Stir in the carrots, celery, and Thai green chili, then simmer for 5 minutes until slightly softened. Add the mushroom umami seasoning, soy sauce if using, and black pepper, then let simmer for 1 to 2 minutes. Add the deep-fried tofu and let it soak up the broth for 3 minutes. Add the broccoli and cook for 2 more minutes until bright green and just tender. Stir in the sesame oil and adjust seasoning to taste. Ladle into bowls and top each serving with chili crisp before serving.

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    Ingredients

    6 cups vegetable broth

    1 medium carrot thinly sliced

    2 celery stalks thinly sliced

    1 Thai green chili finely sliced

    2 dried Indian red chilies broken into pieces

    Full package 5 oz or 142g deep-fried tofu halved if large

    1 and 1/2 cups broccoli florets

    2 teaspoons mushroom umami seasoning

    1 and 1/2 teaspoons soy sauce optional

    1/4 to 1/2 teaspoon black pepper

    1 and 1/2 teaspoons chili crisp

    1 to 2 cloves garlic minced optional

    1 and 1/2 teaspoons sesame oil

    Directions

    1

    Bring the vegetable broth to a simmer over medium heat. Add the dried Indian red chilies and let them infuse the broth. Stir in the carrots, celery, and Thai green chili, then simmer for 5 minutes until slightly softened. Add the mushroom umami seasoning, soy sauce if using, and black pepper, then let simmer for 1 to 2 minutes. Add the deep-fried tofu and let it soak up the broth for 3 minutes. Add the broccoli and cook for 2 more minutes until bright green and just tender. Stir in the sesame oil and adjust seasoning to taste. Ladle into bowls and top each serving with chili crisp before serving.