Tofu and shiitake mushrooms are the perfect plant-based protein for this vegan Asian-inspired soup.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 10-inch nonstick skillet heat sesame oil over medium-high. Add tofu; cook 8 to 10 minutes or until golden, stirring occasionally.

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  • In a 3 1/2- or 4-qt. slow cooker combine tofu and next 10 ingredients (through five-spice powder). Add stock. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.

  • If using low, turn to high. Stir in bok choy and soy sauce. Cover and cook 20 minutes more.

Nutrition Facts

158 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 1g; cholesterolmg; sodium 547mg; potassium 674mg; carbohydrates 16g; fiber 5g; sugar 7g; protein 12g; trans fatty acidg; vitamin a 3442IU; vitamin c 23mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 198mcg; vitamin b12mcg; calcium 117mg; iron 3mg.

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