Tom Jued Taohoo Jay (Vegan Clear Soup with Tofu and Mushrooms)
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Ingredients
- 300 g firm tofu, cubed
- 200 g chestnut mushrooms, sliced
- 900 ml vegetable stock
- 2 garlic cloves
- 2 tbsp soy sauce
- 1 tsp white pepper
- 2 spring onions, sliced
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 142 kcal
- Protein
- 14.2 g
- Carbohydrate
- 4.5 g
- of which sugars
- 2.1 g
- Fat
- 6.8 g
- of which saturates
- 1.1 g
- Fibre
- 1.6 g
- Salt
- 2.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic.
- 2
Bring the vegetable stock to the boil in a large pan with the garlic.
- 3
Add the mushrooms and simmer for 5 minutes until tender.
- 4
Add the tofu and simmer for 2 minutes to heat through.
- 5
Season with the soy sauce and white pepper.
- 6
Scatter with spring onions and fresh coriander and serve hot.
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