Temple Vegetarian Soup
In a large pot, combine konbu, dried mushrooms, stock, and water. Bring just to a boil. Then, lower heat and simmer gently for 10 minutes.
Meanwhile, peel and cut the vegetables into 1-inch pieces. Break (or cut) the tofu into similar sized pieces.
Remove the mushrooms with a slotted spoon and set aside to cool. Add the root vegetables to the mushroom broth. Return the soup to a boil. Then, simmer for about 10 minutes. Stir occasionally and skim any foam that rises.
When the mushrooms are cool enough to cut, trim off their stems and quarter their caps. Add mushrooms and tofu to the soup. Simmer another 10 minutes.
Season the soup with soy sauce and sesame oil. Sprinkle with green onions just before serving.
8 servings
1 1/2 cups
- Amount per serving
- Calories153
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat -1g-5%
- Sodium 372mg17%
- Total Carbohydrate 29.5g11%
- Dietary Fiber 4.5g17%
- Protein 7.4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
Directions
In a large pot, combine konbu, dried mushrooms, stock, and water. Bring just to a boil. Then, lower heat and simmer gently for 10 minutes.
Meanwhile, peel and cut the vegetables into 1-inch pieces. Break (or cut) the tofu into similar sized pieces.
Remove the mushrooms with a slotted spoon and set aside to cool. Add the root vegetables to the mushroom broth. Return the soup to a boil. Then, simmer for about 10 minutes. Stir occasionally and skim any foam that rises.
When the mushrooms are cool enough to cut, trim off their stems and quarter their caps. Add mushrooms and tofu to the soup. Simmer another 10 minutes.
Season the soup with soy sauce and sesame oil. Sprinkle with green onions just before serving.
