Ingredients
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1 block extra-firm firm tofu (about 1 pound), drained and cubed
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2 tablespoons vegetable oil (optional; see Note)
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1 small onion, thinly sliced
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2 carrots, peeled and cut into thin rounds
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1/2 green bell pepper, cored and sliced
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1/2 red bell pepper, cored and sliced
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1/2 teaspoon ground ginger
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1 (2-inch) piece fresh ginger, peeled and grated
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2 garlic cloves, minced
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1/2 cup dry-packed brown rice vermicelli noodles (see Note)
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2 tablespoons tamari or soy sauce (see Note)
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2 tablespoons white miso paste
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1 tablespoon honey (optional; see Note)
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1 tablespoon sesame seeds (white or black; optional; see Note)
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1/4 cup unsalted roasted sesame paste (tahini)
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2 cups low-sodium vegetable broth
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1 can (14 ounces) full-fat coconut milk
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1 tablespoon cornstarch mixed with 2 tablespoons water, dissolved (for thickening; optional)
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Salt and pepper to taste
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Thai chili flakes (for serving; optional)
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Note: If you are using regular unfermented roasted sesame paste, reduce the amount used to 2 tablespoons.
Directions
Sub_title: A Budget-Friendly, Gluten-Free, and High-Protein Staple Inspired by China’s 150 Cuisines
Description: This refreshing sesame tofu soup is a delicious and nutritious staple meal that captures the essence of traditional Chinese cooking. It’s budget-friendly, gluten-free, high-protein, and packed with fermented flavors!
Ingredients:
* 1 block extra-firm firm tofu (about 1 pound), drained and cubed
* 2 tablespoons vegetable oil (optional; see Note)
* 1 small onion, thinly sliced
* 2 carrots, peeled and cut into thin rounds
* 1/2 green bell pepper, cored and sliced
* 1/2 red bell pepper, cored and sliced
* 1/2 teaspoon ground ginger
* 1 (2-inch) piece fresh ginger, peeled and grated
* 2 garlic cloves, minced
* 1/2 cup dry-packed brown rice vermicelli noodles (see Note)
* 2 tablespoons tamari or soy sauce (see Note)
* 2 tablespoons white miso paste
* 1 tablespoon honey (optional; see Note)
* 1 tablespoon sesame seeds (white or black; optional; see Note)
* 1/4 cup unsalted roasted sesame paste (tahini)
* 2 cups low-sodium vegetable broth
* 1 can (14 ounces) full-fat coconut milk
* 1 tablespoon cornstarch mixed with 2 tablespoons water, dissolved (for thickening; optional)
* Salt and pepper to taste
* Thai chili flakes (for serving; optional)
Note: If you are using regular unfermented roasted sesame paste, reduce the amount used to 2 tablespoons.
Instructions:
1. Heat a large pot over medium heat and pour in the vegetable oil. Add the onion, carrots, and bell peppers. Cook until softened, about 5 minutes.
2. Add the ginger, garlic, and mushrooms. Continue cooking for another minute.
3. Pour in the dry-packed rice vermicelli noodles and stir fry for 1-2 minutes, or until lightly browned.
4. Add the tofu, tamari, miso paste, and honey (if using). Mix well.
5. Add the sesame seeds (if using), tahini, vegetable broth, coconut milk, and cornstarch mixture. Bring the soup to a simmer.
6. Turn off the heat and allow the soup to cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and pulse until smooth. Be careful when handling hot liquids.
7. Season the soup with salt and pepper to taste. Serve immediately, garnished with Thai chili flakes (if desired).
Serves: 4
Difficulty: Easy
Nutrition Information per Serving (without additional seasonings):
Calories: 280kcal | Carbohydrates: 42g | Protein: 12g | Fat: 11g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 130mg | Potassium: 700mg | Fiber: 7g | Sugar: 4g | Vitamin A: 15% DV | Vitamin C: 10% DV | Calcium: 10% DV | Iron: 8% DV
Steps
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1
Done
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Heat a large pot over medium heat and pour in the vegetable oil. Add the onion, carrots, and bell peppers. Cook until softened, about 5 minutes. |
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2
Done
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Add the ginger, garlic, and mushrooms. Continue cooking for another minute. |
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3
Done
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Pour in the dry-packed rice vermicelli noodles and stir fry for 1-2 minutes, or until lightly browned. |
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4
Done
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Add the tofu, tamari, miso paste, and honey (if using). Mix well. |
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5
Done
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Add the sesame seeds (if using), tahini, vegetable broth, coconut milk, and cornstarch mixture. Bring the soup to a simmer. |
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6
Done
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Turn off the heat and allow the soup to cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and pulse until smooth. Be careful when handling hot liquids. |
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7
Done
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Season the soup with salt and pepper to taste. Serve immediately, garnished with Thai chili flakes (if desired). |
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8
Done
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1.5g | Cholesterol: 0mg | Sodium: 130mg | Potassium: 700mg | Fiber: 7g | Sugar: 4g | Vitamin A: 15% DV | Vitamin C: 10% DV | Calcium: 10% DV | Iron: 8% DV |
