How to Whip Up Tofu Mushroom Green Onion Soup in Under 30 Minutes
Tofu Mushroom Green Onion Soup is a heartwarming and flavorful dish that has captured the hearts of many. This wholesome creation is not only delicious but also packed with essential nutrients, making it the perfect pick for vegetarian foodies, health-conscious cooks, and vegan recipe seekers alike. The combination of soft tofu, earthy mushrooms, and fragrant green onions creates a balanced and satisfying bowl of comfort. Whether you’re looking for a nourishing weeknight dinner or a light starter, this soup deserves a spot in your meal rotation.
Ingredients
- 1 tablespoon coconut oil
- 1 inch fresh ginger peeled and grated
- 3 cloves garlic minced
- 1 tablespoon red curry paste
- 6 cups vegetable broth or other broth as desired
- 1 tablespoon maple syrup
- 1 stalk of lemongrass remove the brown outer leaves and cut into 3 long chunks
- ¼ cup soy sauce
- 8 ounces shiitake mushrooms
- 2 15- ounce cans of coconut milk*
- 1 block of firm or extra firm tofu pressed and cut into bite sized pieces
- 3 tablespoons lime juice
- Cilantro and green onion for serving
Instructions
- In a large pot over medium heat, melt the coconut oil. Add in the ginger and garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 additional minute.
- 1 tablespoon coconut oil,1 inch fresh ginger,3 cloves garlic,1 tablespoon red curry paste
- Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.
- 6 cups vegetable broth,1 tablespoon maple syrup,1 stalk of lemongrass,¼ cup soy sauce
- Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.
- 8 ounces shiitake mushrooms,2 15- ounce cans of coconut milk*,1 block of firm or extra firm tofu
- Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.
- 3 tablespoons lime juice
- Serve topped with green onion and cilantro and enjoy!
- Cilantro and green onion for serving
Notes
Lemongrass – You can also use 1 tablespoon of lemongrass pasta as needed.
Coconut milk – I like full fat coconut milk in this recipe, but you can also use lite coconut milk.
Storage:
- In the fridge. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
- To freeze. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave.