Asian Vegetable Tofu Soup is a great way to shake up your lunch. Vegetable soup is a common leftover taken in thermos bottles for a hearty lunch at work or school. Level it up with this fresh and flavorful Asian version easily made on the spot simply by adding hot water. Layers of napa cabbage, bean sprouts, snap peas, carrots, and tofu are intermixed with Asian seasonings and ginger. It’s fresh. It’s healthy. It’s yummy! And, you can make it up to 2 days in advance so it’s ready to go out the door when you are.
The only waiting time you’ll have is boiling the water (quick in a microwave) and a resting time of 2 minutes. And then, soup’s on!
Consider changing this vegetable soup up by using other quick-cooking veggies such as thawed frozen broccoli, sweet peas, or asparagus or fresh spinach. A little crunch to the vegetables in the finished soup is optimum. Instant rice or ramen noodles are other options.
No need for take-out with this fresh option.
The Author Says: “This vegetable soup is a fresh take on a traditional soup in a cup. Bring the jar to work and just add boiling water. I like using snap peas and bean sprouts, but any crunchy vegetables will do.” –Tanya Linton
Asian Vegetable and Tofu Soup Recipe
You will need: A 1-quart mason jar (1 L)
1 Tablespoon (15 mL) powdered chicken bouillon
1 teaspoon (5 mL) hoisin sauce
1/4 teaspoon (1 mL) hot pepper sauce
1/2 cup (125 mL) julienned carrots (see Tips)
1-1/2 cups (375 mL) chopped napa cabbage
1 cup (250 mL) bean sprouts
1/2 cup (125 mL) julienned snap peas
1/4 cup (60 mL) chopped green onions (scallions)
1 Tablespoon (15 mL) sliced gingerroot
1/3 cup (75 mL) cubed firm tofu (1/2-inch/1 cm cubes)
1/2 teaspoon (2 mL) sesame seed oil
1-1/2 cups (375 mL) boiling water
Add bouillon, hoisin, and hot pepper sauce to the jar, coating the bottom. Layer carrots, cabbage, bean sprouts, peas, green onions, ginger, finishing with the tofu and sesame oil on top. Seal jar and refrigerate for up to 2 days.
When ready to serve, stir in boiling water and let stand for 2 minutes before serving.
Yield: 1 serving
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Tips:
• To “julienne” means to cut into matchstick-shaped pieces. For the carrots in this recipe, trim off the rounded ends of each piece, then cut into 1/8-inch (3 mm) thick strips. Cut the snap peas on the diagonal into 1/8-inch (3 mm) thick strips.
• It’s best to pack this soup tightly. If the jar isn’t fully stuffed, the vegetables will settle after a day or two in the refrigerator. With the back of a spoon, press the vegetables down to compact them, leaving just a little room at the top. The tofu should rest right at the top of the jar.
Recipe Source: “150 Best Meals in a Jar: Salads, Soups, Rice Bowls and More” by Tanya Linton (Robert Rose)
Reprinted with express permission.
Asian Vegetable and Tofu Soup Recipe Photo ©2016 Tanya Linton (Robert Rose)
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