15 min
4
Winter

If you’re stuck for time or simply just can’t be bothered cooking, then this is the recipe for you!

This vegan friendly soup is as simple as they come, while not compromising on flavour. Feel free to add other vegetables you may have on hand such as Asian greens (such as bok choy), broccoli and cauliflower. Spiralized zucchini would also go well, making this a wonderful Asian “Noodle” Soup”.

If you like a bit of spice feel free to add some sliced chillies to the soup as it cooks.

by

Ingredients

Method

  1. Add the stock to a large saucepan on medium to high heat. Add the mushrooms, carrot and spinach and simmer for 3-4 minutes.
  2. Combine the tamari, vinegar, pepper, sesame oil in a small bowl; stir to blend and then add to the broth. Taste and adjust seasonings.
  3. Add the tofu and continue to cook for a further 5 minutes.
  4. Sprinkle over the coriander and shallots on top of soup for garnish.

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