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Vegetable Soup with Sriracha, Lemongrass, and Tofu

Vegetable Soup with Sriracha, Lemongrass, and Tofu



Vegetable Soup with Sriracha, Lemongrass, and Tofu



Ingredients, Method & Procedure.

1 Tbsp vegetable oil

5 thinly sliced green onions, or about 1/2 a regular onion

4 sliced mushrooms

1 carrot, made into ribbons with a vegetable peeler

3 garlic cloves, sliced or pressed

4 cups chicken or vegetable broth

1 4-inch piece lemongrass (cut from bottom of stalk) and smashed

1 Tbsp sriracha hot sauce

5 oz baby spinach

1 cup firm tofu, cut into 1/2-inch cubes

3 Tbsp fresh lime juice

1 Tbsp chopped fresh cilantro

1. Heat oil and add onion, mushroom, and carrot. Sprinkle with salt and cook until tender, about 15 min. Add garlic and cook for another minute or so. Add broth, lemongrass, and sriracha. Cover and bring to a boil. Remove from heat and let stand 15 min. Discard lemongrass.

2. Add spinach, tofu, lime juice, and cilantro. Cook over medium heat until spinach wilts and soup and tofu are heated through.

Posted by :   Art of Delicious   on   Thursday, July 19, 2012

Categories :   Rice & Starch   |   Soup & Stew   |   Vegetables


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