Tibetan Vegetable Soup
1 min readYou can experiment using different combinations of vegetables in this light yet hearty soup, delicious with Chinese Corn Flour Flatbread or pita bread. For added punch, stir in a teaspoon of Chinese chili paste.
MAKES 4 SERVINGS
2 tablespoons canola oil
1⁄2 cup finely chopped onion
1 tablespoon finely chopped fresh ginger
3 large cloves garlic, finely chopped
1⁄4 cup all-purpose flour
4 cups low-sodium vegetable broth
3 cups water
8 ounces extra-firm tofu, drained, cut into 1⁄2-inch cubes
1 cup chopped fresh cauliflower florets
1 medium tomato (about 6 ounces), chopped
4 scallions, white and green parts, thinly sliced
1⁄2 cup chopped carrots
1⁄4 cup chopped celery
1 to 2 tablespoons reduced-sodium soy sauce
Salt and freshly ground black pepper, to taste
1⁄4 cup chopped fresh cilantro (optional)
1 tablespoon toasted (dark) sesame oil
1 teaspoon Chinese chili paste, or to taste (optional)
In a medium stockpot, heat the oil over medium heat. Add the onion, ginger, and garlic and cook, stirring constantly, 1 minute. Add the flour and cook, stirring constantly, until lightly browned, 3 to 5 minutes. Gradually add the broth and water, whisking constantly to maintain a smooth consistency. Add the tofu, cauliflower, tomato, scallions, carrots, celery, soy sauce, salt, and pepper and bring to a boil over medium-high heat, stirring often. Reduce the heat and simmer, partially covered, until vegetables are tender, about 10 minutes, stirring occasionally. Stir in the cilantro (if using), sesame oil, and chili paste (if using), and serve hot.
{PER SERVING} Calories 254 • Protein 19g • Total Fat 13g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 18g • Dietary Fiber 7g • Sodium 698mg
