Vegan Tofu Recipe: Chinese Cabbage Tofu Soup

Quick, easy cabbage tofu soup recipe, great intro to Asian stir-fries

Adapted from Nava Atlas's cookbook, Vegetarian Soups For All Seasons

This tofu cabbage soup recipe is light and delicious - with mushrooms & onions adding robust flavor, and water chestnuts for a nice crunch. We discovered that this soup recipe tasted even better the next day, after the flavors had mellowed and deepened.

It's important not to overcook the veggies in this soup, so it doesn't develop a strong boiled cabbage taste. Let the soup simmer just until the veggies are tender.

4 - 6 Servings Chinese Cabbage Tofu Soup

Ingredients:

• 1 Tbsp olive or sunflower seed oil
• 1 small onion, quartered and thinly sliced
• 2 cups firmly packed, finely shredded napa or savoy cabbage
• 3/4 cup thinly sliced small white or brown button mushrooms
• One 6 ounce can sliced water chestnuts, undrained
• One 32 ounce carton low-sodium vegetable broth (OR homemade soup stock)
• 1 Tbsp lemon or lime juice OR 1 tsp rice vinegar
• 1 Tbsp low sodium soy sauce - or soy sauce of your choice
• Salt and freshly ground pepper to taste
• 1 cup snow peas or frozen peas
• 8 ounces extra firm tofu, cut into 1/2 inch dice
• 2 Tbsp minced parsley

Soup Directions:

1. Heat the soupstock to boiling in a separate sauce pan.
2. Heat the oil on medium low in a large soup pot
3. Add the onion and sauté until transparent
4. Add the mushrooms and sauté another few minutes
5. Add the cabbage, and snow peas if you're using them. Sauté just until wilted
6. Add the frozen peas if using, tofu, soup stock, lemon or lime juice or vinegar, soy sauce, salt & pepper to taste
7. Cover and simmer over low heat for 5 - 10 minutes
8. Remove from the heat. Add parsley and serve at once

Per Serving:

• Calories: 117
• Total fat: 5 grams
• Protein: 5 grams
• Fiber: 4 grams
• Carbohydrate: 14 grams
• Cholesterol: 0 mg
• Sodium: 415 mg