This recipe is from Better Homes & Gardens Plant-based Recipes magazine 2020. Santa put it in my socking for Christmas this year – isn’t he fun!
The soup is cooked in a crock pot which gave it great flavor, but the vegetables were still crunchy. I made another batch of soup on the stove top, but it lacked flavor. I think if the stock is heated before adding to the crockpot along with preheating the crockpot it may help the vegetables get tender. I would also have the crockpot on the high setting for 3-4 hours. Testing the vegetables before the last step would help too! (why didn’t I do that the first time!) My suggestions are in parenthesis below.
Asian Spiced Edamame and Tofu Soup
Serves 6
2 tsp. sesame oil
1- 12 oz. pkg. of extra firm tofu, drained, pressed and cut into ½ cubes
3 c. mushrooms, sliced
2 c. edamame, fresh or frozen
1 small onion, chopped
¾ c. celery, sliced
1 large carrot, sliced
2 T fresh ginger, grated
3 cloves garlic, minced
¼ tsp salt
¼ tsp or to taste crushed red pepper
1/8 tsp Chinese 5 spice powder
4 c. stock (heated)
8 oz. baby bok choy
3 T reduced sodium soy sauce
Brown tofu in a nonstick skillet drizzled with sesame oil or in an air fryer drizzling tofu with the sesame oil before going in the air fryer.
In a (pre-heated) crockpot add the browned tofu and the rest of ingredients thru (heated) stock. Cook on high for 3-4 hours until the carrots and celery are tender.
Chop bok choy in bite size pieces or slice in half and then add to soup along with the soy sauce. Cook for 10-15 minutes or until the bok choy is barely tender, but still has some bite. Serve immediately.
Minnesota Food Lover 