Yesterday's chicken and shirataki noodle soup was such a comforting meal that I decided to make another simple soup today. I used tofu as the main ingredient as I wanted something less meaty tasting but yet still packed with protein. 
For the broth, I poured half a can of vegetable broth, half a can of water, and added some minced ginger into the wok and brought it to a boil. Once the liquid started boiling, I just tossed in the tofu, kale and oyster mushrooms to cook for a few minutes.
Soup was ready in no time. The bold flavors of the ginger and kale compliments the mild tasting tofu and mushrooms very well in this soup.
Yum. Looks great! I'm glad I finally got into fresh kale this year, it's so versatile.
ReplyDeleteWhat kind of tofu did you use? I have 2 boxes of firm tofu hanging out in my frige that need inspirations!
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