Chinese-inspired Soup Recipe | Veggie Fest

Name: Chinese-inspired Soup Recipe | Veggie Fest
Ingredients: ⅓ cup low-sodium tamari (wheat-free soy sauce); 4 teaspoons freshly grated ginger, divided; 1/2 block of 16-ounce package of extra firm tofu, cubed (or entire block if desired); 1 tablespoon toasted sesame oil; 2 quarts vegetable broth; Freshly ground white (or black) pepper, to taste; 1 small onion, diced; 1 5-6-ounce package sliced shitake mushrooms (about 1 cup), tough stems removed; 6 cups bok choy, sliced thinly; ¾ cup fresh or frozen pea pods; 1 8-ounce can sliced water chestnuts; 1 cup uncooked bean thread noodles, broken into pieces (or rice ramen noodles); 2 tablespoons freshly squeezed lime juice; Salt, to taste; Cilantro, chopped; Sliced green onions

veggiefestchicago.org

This fragrantly, delicious soup has an assortment of vegetables that can be served alone or as the first course of a Chinese-style meal.

View full recipe on veggiefestchicago.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veggiefestchicago.org.

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Ingredients

⅓ cup low-sodium tamari (wheat-free soy sauce)
4 teaspoons freshly grated ginger, divided
1/2 block of 16-ounce package of extra firm tofu, cubed (or entire block if desired)
1 tablespoon toasted sesame oil
2 quarts vegetable broth
Freshly ground white (or black) pepper, to taste
1 small onion, diced
1 5-6-ounce package sliced shitake mushrooms (about 1 cup), tough stems removed
6 cups bok choy, sliced thinly
¾ cup fresh or frozen pea pods
1 8-ounce can sliced water chestnuts
1 cup uncooked bean thread noodles, broken into pieces (or rice ramen noodles)
2 tablespoons freshly squeezed lime juice
Salt, to taste
Cilantro, chopped
Sliced green onions