Garlic Ginger Soup2012-10-22
- Yield : 6 Cups
- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
This soup is a version of one my mom would cook for any of us that had a cold. It is now one of my go to meals when anybody in my house is sick. Many cultures over the years have used ginger and garlic to fight illness. The sriracha gives it enough heat to help clear up that congestion for a bit as well. I always end up adding a ton of sriracha because I love the heat. The soup comes together pretty quickly and is very easy to make. Hope you enjoy it!
Estimated Cost Per Serving: $1.15
- 4 Cups of Low Sodium Vegetable Broth
- 3 - 1 Inch Pieces of Ginger, peeled and smashed
- 5 Unpeeled Garlic Cloves
- 1/2 A Block of Extra Firm Tofu, drained, and pressed
- 2 Tablespoons of Low Sodium Soy Sauce
- 4 Teaspoons of Lemon Juice
- 1/2 Teaspoon of Sriracha
- 1/8th A Cup of Chopped Cilantro
- 8oz Of Rice Noodles
- 1 Red Bell Pepper, diced
- 1/2 Tablespoon of Ground Ginger
- 1/2 Tablespoon of Garlic Powder
Dice tofu into small squares.
Add tofu, bell pepper, garlic powder, and ginger powder to a non stick pan. Cook until tofu is brown.
In a pot, add broth, ginger pieces, and unpeeled garlic. Bring to a boil and then turn down to low heat.
Add soy sauce, sriracha, lemon juice, and cilantro to pot. Cover and continue to simmer.
In a separate pot, cook rice noodles according to directions on package.
Add cooked noodles, tofu, bell peppers, and cilantro to the broth. Let sit covered for 5 minutes.
Stir, serve, and enjoy!
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