This vegan soup is proof that tofu recipes can be as flavorful as meat-based onesif not more so.
In half an hour, you’ll have a comforting bowl of soup, plus plenty to share.
Think of this dish as a delicious, vegetable-rich soup that will warm you through to the core.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
And despite its lightness, it’s full of protein and fiber to fill you up too.
Keep this crispy tofu technique in your back pocket for many more dishes.
Soaking the planks in tamarirather than just sprinkling the exterior with saltseasons each bite.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Ingredients
7ouncesextra-firm tofu, drained, pressed to dry, and cut into 1-in.
piece fresh ginger, finely chopped (2 Tbsp.)
Try freezing and defrosting your tofu before cooking.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Slice scallions:
Cut dark green parts from scallions; reserve.
Thinly slice light green and white parts of scallions.
Heat oil and cook aromatics:
Heat 2 tablespoons oil in a large pot over medium-high.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Reduce heat to medium.
Cover and simmer for 10 minutes.
Drain tofu, discarding any remaining liquid.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Add tofu to skillet; cook, turning occasionally, until browned and crisp, about 3 minutes.
Transfer to a plate lined with paper towels.
Remove star anise and cook noodles and greens in soup:
Discard star anise from soup.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Increase heat to medium-high.
Add rice noodles and chard; cook, stirring occasionally, until noodles are tender, about 4 minutes.
Meanwhile, thinly slice reserved dark green parts of scallions.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Garnish and serve soup:
Serve soup topped with crispy tofu and dark green scallion parts.
Drizzle with chili sauce.
The leftover soup will stay fresh for several days.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Any tofu can work in soup and it is up to personal preference.
2,000 calories a day is used for general nutrition advice.
