Garlic Ginger Soup
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. The sriracha gives it enough heat to help clear up that congestion for a bit as well.
My favorite knives
(16-ounce) block of extra firm tofu
drained and diced
red bell pepper
of ground ginger
of garlic powder
of vegetable broth
or bouillon/water equivalent
(1-inch) pieces of ginger
peeled and smashed
of soy sauce
of lemon juice
(16-ounce) package of rice noodles
In a medium pan over medium-high heat, saute the tofu, bell pepper, garlic powder, and ginger powder to a non-stick pan. Cook until tofu is brown.
In a large pot, add the broth, ginger pieces, and garlic. Bring to a boil and then turn down to low heat.
Add the noodles, soy sauce, sriracha, and lemon juice. Cover and continue to cook according to the noodle package instructions.
Add the cooked tofu and bell pepper mixture and cilantro to the broth. Let sit covered for 5 minutes.
Stir, serve, and enjoy!
For an oil-free version
: You can sauté any ingredients with a bit of vegetable broth instead. Note that the tofu won’t become crispy and will be more tender for the garlic ginger soup.
Frugal top tip:
If you save all your veggie scraps in a bag in the freezer, once you have enough, you can make your own vegetable broth (and reduce waste!).
Adjust the ingredients:
You can adjust any aromatics, spices, etc., to personal taste.
For extra flavor:
You can lightly broil the ginger and garlic under a broiler until lightly blackened before adding it to the soup. This will add more depth and richness to the healing broth.
Garlic Ginger Soup https://plantbasedonabudget.com/?p=484 September 22, 2021