Lime Tofu Soup
Summary
| Yield | |
|---|---|
| Source | wailana |
| Prep time | |
| Cooking time | 30 minutes |
| Total time | 30 minutes |
Description
The Vedic scriptures of India mention lime as a sacred fruit. Fresh lime juice has been used there medicinally since ancient times. Extremely rich in vitamin C, it increases the body's resistance to disease and infection. It also helps digestion and relieves coughs and colds.
Ingredients
1⁄2 Tbsp
toasted sesame oil 2 clv
Garlic, minced 1
3x1-inch piece fresh ginger, peeled and crushed 1⁄4 c
Each green beans, carrot, broccoli, zucchini, and button mushrooms, all finely diced 1⁄2 c
Fresh shiitake mushrooms, finely diced 4 1⁄2 c
Water 1⁄2 tspn
Salt 1 1⁄2 Tbsp
Bragg liquid aminos 1 c
Soft silken tofu, cut into 1/2-inch cubes 1⁄4 c
Frozen peas 3 Tbsp
Cornstarch mixed with 3 Tbsp
Water 2
Fresh limes, quartered, for servingInstructions
- Heat the oil in a 3-quart saucepan on medium heat. Sauté the remaining first set of ingredients for a few minutes.
- Add the water, salt, and aminos and bring to a boil. Cook partially covered on medium heat until the vegetables are tender and the broth is slightly reduced, about 10-15 minutes.
- Stir in the tofu and peas. Gradually add the cornstarch mixture and stir until thickened. Adjust the seasonings if needed. Remove from the heat and serve with fresh lime quarters for each person to add lime juice to taste.
Notes
Nutritional Information Per Serving:
Calories: 152, Fat 3.9g (35 cal), Carbohydrate 21.3g (85 cal), Protein 7.9g (32 cal)
Added information: Saturated Fat 0.4g, Cholesterol 0mg, Sodium 588mg, Dietary Fiber 2.9g
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