Vegan
Asian Tofu and Mushroom Soup
Fried Rice with Edamame
Ingredients
- 6 cups vegetable broth
- 2 Tbsp low-sodium soy sauce
- 2 (4-oz) pkg mixed mushrooms (baby bella, shiitake, and oyster mushrooms)
- 1 Tbsp garlic chili sauce
- 2 (14-oz) pkg extra-firm tofu, cubed
- ⅓ cup sliced bamboo shoots, cut into thin strips
- ⅓ cup rice wine vinegar
- ½ tsp ground white pepper
- ¼ cup water
- 1½ Tbsp cornstarch
- 1 Tbsp sesame oil
- 2 green onions, chopped
Instructions
- Bring broth, soy sauce, mushrooms, and chili sauce to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes. Stir in tofu, bamboo shoots, vinegar, and pepper.
- Whisk together water and cornstarch in a small bowl; stir into to soup. Bring to a boil; cook 1 to 2 minutes or until slightly thickened. Stir in oil. Serve sprinkled with onions.
Side Dish Ingredients
- 1 cup long-grain brown rice
- 1 cup frozen shelled edamame
- 3 Tbsp olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 2 green onions, chopped
Side Dish Instructions
- Cook rice according to package directions. Cook edamame according to package directions.
- Cook rice, onion and carrots in hot oil in a large nonstick skillet over medium heat 3 minutes, without stirring. Cook, stirring, 6 minutes longer or until rice begins to brown.
- Stir in edamame, green onions, and desired amounts of salt and pepper before serving.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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