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

Carla Christian
Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary test

prep:
30 mins
slow-cook:
5 hrs
total:
5 hrs 30 mins
Servings:
6
Yield:
8 1/2 cups
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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; fat 6g; saturated fat 1g; carbohydrates 16g; mono fat 1g; poly fat 2g; insoluble fiber 5g; sugars 7g; protein 12g; vitamin a 3442.2IU; vitamin c 22.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.4mg; vitamin b6 0.3mg; folate 198.3mcg; sodium 547mg; potassium 674mg; calcium 117mg; iron 2.7mg.
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