Asian Tofu and Mushroom Soup
Bok Choy Slaw
Ingredients
- 6 cups vegetable broth
- 2 Tbsp low-sodium soy sauce
- 2 (4-oz) pkg mixed mushrooms (baby bella, shiitake, and oyster)
- 1 Tbsp vegan garlic chili sauce
- 2 (14-oz) pkg extra-firm tofu, cubed
- ½ cup sliced bamboo shoots
- ⅓ cup natural rice vinegar
- ½ tsp ground white pepper
- ¼ cup water
- 1½ Tbsp cornstarch
- 1 Tbsp dark sesame oil
- 3 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 soup. Bring to a boil; cook 1 to 2 minutes or until slightly thickened. Stir in oil. Sprinkle with onions.
Side Dish Ingredients
- 3 Tbsp natural rice vinegar
- 2 Tbsp olive oil
- 2 tsp agave nectar
- 1 large head bok choy, trimmed and thinly sliced
- 1 large yellow bell pepper, thinly sliced
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup raw cashews
Side Dish Instructions
- Stir together vinegar, oil, and agave in a large bowl. Add bok choy and bell pepper; toss. Season with salt and pepper. Sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
208
|
114
|
322
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 15 | 4 | 19 |
| Carb (g) | 16 | 11 | 27 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 1027 | 337 | 1364 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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