Immunity Soup
Ingredients
The broth
-
1
tablespoon
extra virgin olive oil
-
1
medium
onion, quartered and thinly sliced
-
3
stalks
celery, thinly sliced
-
1
medium
carrot, thinly sliced
-
8
cloves
garlic, very thinly sliced
-
2
tablespoons
grated ginger, peeled
-
¾
teaspoon
finely ground white pepper, plus more to taste
-
10
cups
water
-
1½
cups
mushrooms, trimmed
-
8
ounces
firm tofu, sliced into thin slabs
-
2½
teaspoons
fine grain sea salt
To serve
-
to taste
chopped green onions
-
to taste
sliced watermelon radish
-
to taste
pea shoots
Instructions
- Heat the olive oil in a large soup pot over medium heat and sauté the onion, celery, carrot, garlic, and ginger until soft.
- Add the white pepper and water, then bring the broth to a simmer for about 15 minutes.
- Stir in the mushrooms, tofu, and salt, and gently simmer for another 5 minutes.
- Taste and adjust seasoning with more salt or water if needed.
- Ladle the soup into bowls and top with green onions, pea shoots, and watermelon radish slices.
- Drizzle with olive oil and serve hot.
Nutrition Facts (estimated)
Servings
4-6
Calories
100
Total fat
4g
Total carbohydrates
9g
Total protein
6g
Sodium
1504mg
Cholesterol
0mg
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