Ginger Tamari Soup
Not only is this ginger tamari soup full of flavors, but it’s great for those days when you’re feeling under the weather.
Ingredients
- 4 oz Firm Tofu
- 2 tbsp Oil
- 2 tbsp Ginger minced
- 6 cloves Garlic minced
- 2 tbsp Fresh Basil minced
- 4 cups Water
- 2 tbsp Tamari
- 2 tbsp Sriracha
- 2 tbsp Lemon Juice
- 1 cup Carrots sliced
- 1 cup Mushrooms sliced
- ½ cup Green Onion chopped
- 1 cup Spinach chopped
- ½ cup Fresh Cilantro chopped, optional
- Salt to taste
- Black Pepper to taste
Instructions
- Preheat the oven to 350 degrees. Cut tofu into 1 inch or 1⁄2 inch cubes (depending on preference). Spread a few drops of oil on a baking sheet pan, spread the tofu cubes onto the pan, and bake for approximately 25 minutes. Set tofu aside when finished baking.
- In the meantime, heat a skillet on medium-high heat. Add oil, ginger, garlic and basil and sauté for 4 to 5 minutes or until garlic turns golden brown.
- Add water, tamari, sriracha, lemon juice, carrots, mushrooms, green onion, spinach, cilantro (optional) and baked tofu and bring to a boil.
- Reduce heat to low-medium and cook for about 20 minutes.
- Adjust salt and pepper to taste and serve hot.
Notes
Notes: I sometimes add dumplings instead of tofu to change this recipe up a little. It's fun.
Every batch of vegetables can be different. Make sure the carrots are completely cooked down and soft. Cook for a few more minutes , if needed.