Friday, June 11, 2010

Quck & Easy Cabbage Tofu Soup

I was hungry and wanted to make something fairly quickly. I really like the Garden Vegetable Soup but I needed a little more "oomph." So this is the Garden Vegetable Soup with an Asian twist.

Cabbage Tofu Soup
1 tsp olive oil
ginger, fresh, diced, about 1 tablespoon
2-3 garlic cloves, minced
3-4 scallions, or other onion, chopped
1 small hot pepper
2 carrots, sliced
16 oz. tub of firm tofu, drained and cubed
3 cups vegetable broth
1-1/2 cups diced green cabbage
1 tablespoon miso
1 tablespoon Shoyu or other soy sauce
2-3 tsp of good tasting boullion
1 zucchini, cut on the diagonal and then sliced into half moons

Heat oil in large pot. Add ginger, garlic, onion, pepper, carrots, and and saute a bit. Add some broth if it gets too dry. Add tofu and saute until browned. Add rest of the ingredients EXCEPT the zucchini. Simmer for about 15 minutes. Add zucchini and simmer 2-3 minutes. Taste and adjust seasonings.

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