Ingredients
- 1 large onion cut into chunks (bite sized)
- 2-3 cloves garlic minced
- 1 inch piece of ginger minced (more if you love ginger)
- 2-4 cups mushrooms – brown, shitake or cremini – the older the better for flavour
- 2 cups kale chopped (or bok choy, or spinach, or dandelion leaves)
- Extra firm tofu – cut into small cubes
- Mushroom bouillon (or veggie if you don’t have mushroom)
- 1 tbsp coriander seeds
- Juice of one lime
- 1 – 2 tbsp organic soy sauce
- 1 cup bean sprouts
- Fresh cilantro chopped coarsely for garnish
- 1 can of coconut milk
Preparation
- In a large soup pot, soften the onions, garlic and ginger at a low temperature using a bit of water and put a lid on the pot letting them sweat and release their yumminess to the broth to come.
- Add the mushrooms and continue to cook at a low temperature, adding a cup of water after a few minutes.
- While this is cooking, fry the tofu in sesame oil until brown. Turning it often so it doesn’t stick and frying evenly on all sides.
- When mushrooms are soft add 3-4 cups of water to the pot and add the bouillon cubes & coriander seeds. Any bouillon flavour will do as long as it’s vegan & preferably organic so it doesn’t have any nasty chemicals in it.
- A few minutes before serving add the coconut milk, tofu, kale, soy sauce & lime juice to the pot. Reduce the temperature and serve when the kale is soft – takes a minute or so. You can use bok choy if you don’t have kale.
- Garnish with bean sprouts and fresh cilantro just before serving. Hot sauce is an option too.