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Lime Tofu Soup
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.
1⁄2 Tbsptoasted sesame oil
2 clvGarlic, minced
13x1-inch piece fresh ginger, peeled and crushed
1⁄4 cEach green beans, carrot, broccoli, zucchini, and button mushrooms, all finely diced
1⁄2 cFresh shiitake mushrooms, finely diced
4 1⁄2 cWater
1 1⁄2 TbspBragg liquid aminos
1 cSoft silken tofu, cut into 1/2-inch cubes
1⁄4 cFrozen peas
3 TbspCornstarch mixed with
2Fresh limes, quartered, for serving
- 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.
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