I love soup. Actually, I think I'm somewhat obsessed with it. And it's funny because growing up, we didn't eat it that much. My mom used to make a couple different kinds that we of course loved, but that didn't happen too often.
My guess is that I started to really enjoy it after I moved to the US and got hit with my first snow storm. I realized then, that was going to be my new reality. Freezing cold winters (at least compared to our winters in Barcelona!) and lots of snow. And nothing helped me cope with that better than a hot, steamy bowl of soup.
So I started to get creative and play with different ingredients. The possibilities? Endless! Anything from light, to hearty to one-meal-in-a-bowl soups. Different cuisines, different styles, different textures... And I ended up with a whole "repertoire" that I enjoy every winter and to which I add every year. I love it. And so does my family.
The one thing I was never able to get quite right though, was Asian-style soups. I really enjoy them when I eat out, but sometimes, especially when it's cold outside, who feels like going out? All I want to do is curl up on the couch with a blanket and a good movie. So I tried to unsuccessfully recreate them many, many times. Not the same though.
Until I came up with this recipe. I totally made it up, so it might not be the real thing... but let me tell you, I like it so much that it has become my new "chicken soup". Soothing, comforting, and the best remedy for (almost) everything.
And since the temperature just dropped about 25 degrees from yesterday, I'd say it's the perfect time for it.
Hope you enjoy it 🙂
Have a great week,Print
- 2 tsp toasted sesame oil
- 2 cloves garlic, grated
- 2 tbsp grated fresh ginger, grated
- 2 tbsp tomato paste
- 12 ounces crimini or white mushrooms, sliced
- 8 vegetable broth or non-chicken broth
- 2 medium carrots, thinly sliced
- 1 cup shredded cabbage, you can also use coleslaw mix
- 2 lemongrass stalks bruised. See Note 1
- 4 tsp soy sauce or tamari
- 3-4 dashes vegan Worcestershire sauce (optional)
- ½ tsp salt
- 2 tsp diced hot cherry peppers or 1 tsp Sambal Olek
- 1-14 oz package of extra firm tofu, cubed
- 1 cup fresh chopped cilantro
- 5 scallions, sliced
- 3 tbsp freshly squeezed lime juice or lemon juice
- In a large soup pot heat sesame oil, add garlic, ginger, and tomato paste. Cook on medium heat for 3 minutes or until tomato paste darkens in color.
- Add mushrooms and cook over medium heat for 7 minutes or until the mushrooms are cooked
- Add vegetable broth, soy sauce, Worcestershire sauce, salt, carrots, cabbage, lemongrass, diced hot cherry peppers or Sambal Olek, and tofu. Bring to a boil, turn the heat down and simmer for 30 minutes.
- Add cilantro, scallions, and lime or lemon juice. Cover soup and let it sit until ready to eat.
- Take the lemongrass stalk and cut off ½ " from the bottom. where the hard bulb is and about 2" from the top. Peel 2 layers of the leaves. With a wooden spoon hit the lemongrass until it releases some of its fragrant smell.
This post was originally published in October 2012 and has been updated with new images and ingredient information.
- Prep Time: 10
- Cook Time: 45
- Category: soup
- Method: stovetop
- Cuisine: Thai
- Serving Size: 2 cups
- Calories: 190
- Sugar: 8.4
- Sodium: 1281
- Fat: 6.5
- Saturated Fat: .9
- Unsaturated Fat: 5.3
- Trans Fat: 0
- Carbohydrates: 24.3
- Fiber: 3.6
- Protein: 12
- Cholesterol: 0
Keywords: Gluten-free, kosher, low calorie, protein