Tofu Soup
This mouthwatering tofu soup is both vegan and keto-friendly and packed with umami flavor. You can enjoy this soup year round, no matter the season!
Servings: 4
Calories: 101kcal
Ingredients
- 1 pack soft tofu 12oz
- 1 small onion chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 2 tablespoon olive oil
- 2.5 cups vegetable broth
- 2 tablespoon fish sauce
- 1 tablespoon coconut aminos substitute with soy sauce
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon bouillon powder
- ½ teaspoon black pepper
- salt to taste
- red pepper flakes garnish
- scallions garnish
Instructions
- Pour some olive oil into a pot.2 tablespoon olive oil
- Add the chopped onions and garlic and stir till translucent.1 small onion, 2 cloves garlic
- Stir in the mushrooms and cook for 5 minutes.8 oz mushrooms
- Pour in broth and add the fish sauce, coconut aminos, and spices.2.5 cups vegetable broth, 2 tablespoon fish sauce, 1 tablespoon coconut aminos, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ½ teaspoon bouillon powder, ½ teaspoon black pepper, salt
- Add tofu, bring to a boil, and simmer for about 10 minutes.1 pack soft tofu
- Garnish with red pepper flakes and sliced green onions.red pepper flakes, scallions
Notes
- Add more of your favorite veggies like cabbage or broccoli.
- Add a splash of soy sauce, sesame oil, chili oil or some kimchi, for a richer flavor.
- If you're looking for some extra heat, try adding some chili flakes or cayenne pepper. You can add a whole habanero pepper for even more heat!
- For a heartier non-vegan meal, add cooked chicken or ground beef. It's also an excellent way to use up leftover chicken.
- Be sure to use vegetable broth or stock if you want to make this recipe vegan.
Nutrition
Calories: 101kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.03mg | Sodium: 1363mg | Potassium: 271mg | Fiber: 1g | Sugar: 3g | Vitamin A: 562IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg