Hearty and healthy this soup combines crispy tofu, earthy mushrooms and garden fresh green beans in a flavourful broth. Topped with fresh vegetables it’s a delicious meal for two.

Tofu and Green Bean Mushroom Bowl

Servings 2
Author Liana Robberecht

Ingredients

  • 1 cup vegetable broth
  • 1 tbsp grated ginger
  • 1 tsp roasted garlic
  • 1 tsp low sodium soy sauce
  • 2 tbsp sesame oil
  • 1 pkg Tofu (360 gm), cut into small cubes pat dry
  • 1 cup cremini mushrooms
  • 1 cup green beans, steamed and cooled
  • 2 cups iceberg lettuce, sliced thin
  • 1/4 cup cilantro, chopped
  • 1 cup bean sprouts
  • 2 tsp toasted sesame seeds

Instructions

  • In a sauce pan over medium high heat, add vegetable broth, ginger, garlic & soy sauce. Bring to a simmer and drop to low keeping broth hot but not boiling
  • Heat a non-stick pan over medium high heat. Add sesame oil and tofu. Cook until crisp stirring often.
  • Toss in mushrooms and saute a few minutes. Mix in green beans stirring for a couple more minutes. Remove from heat, keep warm in pan.
  • In two soup bowls divide shredded iceberg lettuce, cilantro and bean sprouts.
  • Top with green beans and tofu mixture.
  • Pour hot broth on top and garnish with toasted sesame seeds. Serve immediately.