Description
A comforting, flavor-packed soup with a delightful kick, perfect for busy families.
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 8 cups low-sodium vegetable broth
- 8 ounces mushrooms, sliced
- 14 ounces firm tofu, cubed
- 2 cups mixed vegetables (carrots, bell peppers, and snow peas)
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1-2 tablespoons chili paste or to taste
- 4 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Heat the vegetable oil in a pan over medium heat and sauté garlic and ginger until fragrant.
- Add the broth, mushrooms, tofu, and mixed vegetables to the slow cooker.
- Stir in the rice vinegar, soy sauce, and chili paste.
- Cover and cook on high for 4 hours or on low for 8 hours.
- In the last 30 minutes of cooking, adjust seasoning and add more chili paste or vinegar if desired.
- Garnish with green onions and sesame seeds before serving.
Notes
For extra texture, add tofu in the last 30 minutes of cooking to keep it firm.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Asian