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Vegetable Soup with Sriracha, Lemongrass, and Tofu

April 5, 2012

I liked this soup so much that I made it twice in one week (and also because I didn’t know what else to do with the rest of the tofu…). It’s quick and easy and healthy. I really like it with the spinach, mushrooms, and carrot, but you you can add different vegetables to use up whatever you happen to have.


1 Tbsp vegetable oil

5 thinly sliced green onions, or about 1/2 a regular onion

4 sliced mushrooms

1 carrot, made into ribbons with a vegetable peeler

3 garlic cloves, sliced or pressed

4 cups chicken or vegetable broth

1 4-inch piece lemongrass (cut from bottom of stalk) and smashed

1 Tbsp sriracha hot sauce

5 oz baby spinach

1 cup firm tofu, cut into 1/2-inch cubes

3 Tbsp fresh lime juice

1 Tbsp chopped fresh cilantro

Heat oil and add onion, mushroom, and carrot. Sprinkle with salt and cook until tender, about 15 min. Add garlic and cook for another minute or so. Add broth, lemongrass, and sriracha. Cover and bring to a boil. Remove from heat and let stand 15 min. Discard lemongrass.

Add spinach, tofu, lime juice, and cilantro. Cook over medium heat until spinach wilts and soup and tofu are heated through.

soup and potstickers

This soup also goes great with potstickers.

Recipe adapted from


From → Soups

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