Quick and easy curried tofu, broccoli and mushroom soup recipe
When you feel like you want to lighten up, or need to atone for a few dietary indiscretions (too many burgers? too much ice cream?), try this Asian-inspired, broth-based soup. Reach into your pantry for a few condiments. Add tofu and mushrooms, and something green (broccoli, spinach, bok choy, cabbage). Red pepper flakes are optional, but you know that I wouldn't leave them out. The soup comes together in minutes.
Curried tofu, broccoli and mushroom soup
2 cups broth (chicken or vegetable; I use store-bought low-sodium chicken broth)
2 cups water
6 oz extra-firm tofu, cubed
6 oz mushrooms (any type), sliced
1/2 medium onion, thinly sliced
1/2 tsp Madras curry paste
2 Tbsp reduced-sodium soy sauce
1/2 tsp thinly julienned fresh ginger root
4-6 large broccoli florets, sliced (or 1/2 cup of chopped spinach, bok choy or cabbage)
1/2 tsp sesame oil
1/4 tsp mild red pepper flakes (optional)
Place first 9 ingredients in a small Dutch oven or heavy sauce pan. Bring to a boil, then reduce heat to simmer and cook for 5 minutes. Add the sesame oil and red pepper flakes. Cook for an additional 2 minutes. Serve hot.