My boss at work is currently taking a plant-based cooking course, so she brings in all kinds of delicious recipes for the office to try. Last week, she made a great traditional vegetable soup for everyone with lots of potatoes, onions, white beans, and cabbage.
After trying her soup and seeing how easy it was to make (she made it on our lunch break with one pot!), I decided to try my hand at making my own this past weekend but with an Asian-inspired twist. It turned out really, really good and is filling and full of vegetables which makes for a great diet food! I’ve been bringing it for lunch at work all week, and I’m not tired of it yet.
Asian-Inspired Vegetable Soup
- 1 large sweet potato, diced in 1″ pieces
- 3 large carrots, sliced into 1/4″ rounds
- 1/3 head of green cabbage, roughly chopped
- 1 container shiitake mushrooms, stems removed
- 1 block of extra-firm tofu, drained, pressed, and diced into 1″ pieces
- No-Chicken bouillon or broth (8 cups worth)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon Earth Balance buttery spread
- 1/3 of a sweet onion, finely chopped
- 2 tablespoons Hoisin sauce
- Sriracha to taste
- Bring no-chicken stock to a boil in a large pot.
- While the stock is heating up, saute the onion, garlic, and ginger in Earth Balance spread on medium-high until onions are translucent, then add mushrooms and Hoison sauce. Stir to mix, turn down to medium low and cover until mushrooms are soft.
- Add mushroom mixture, tofu, and other vegetables to boiling stock. Reduce to a simmer and cook for another 20-30 minutes.
- Add sriracha to taste. Serve hot.