Vietnamese · Dinner
Vegan Vegetable Broth Soup
A light Vietnamese-style broth soup built on simmered vegetable stock infused with lemongrass, ginger and garlic, seasoned with soy sauce. Finished with tofu, mushrooms, bok choy and rice noodles, bright with lime and scallion, topped with cilantro and chili.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
297Calories
16.8gProtein
9.6gFat
37.4gCarbs
6.8gSugar
4.9gFiber
1215mgSodium
0mgChol
1.7gSat Fat
780mgPotassium
270mgCalcium
4.1mgIron
0mcgVitamin B12
24mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
herb-salt
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Cube the tofu into 3/4-inch pieces, bruise the lemongrass stalk with a knife flat, and mince the ginger and garlic separately.
2
Simmer
Bring the vegetable stock, lemongrass, ginger and garlic to a boil over high heat, then lower to medium and simmer 10 minutes until fragrant and pale gold.
3
Soften
Add the rice noodles and cook over medium heat for 4 minutes until translucent, then add the tofu, mushroom and bok choy and simmer 5 minutes until bok choy stems turn bright green and tender.
4
Plate
Stir in the soy sauce, rice vinegar and sesame oil. Ladle into a bowl, scatter with thinly sliced scallion, cilantro and chili, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g firm tofu
- 3 cups720ml vegetable stock
- 22 stalk lemongrass
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 2 oz56g rice noodles, dry
- 1 cup90g bok choy
- 2/3 cup60g mushroom
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 44 lime wedges
- 11 fresh chili (optional)
