This Chinese vegetable soup boasts a rich flavor thanks to its abundance of fresh vegetables. The addition of ginger and chili peppers gives it a comforting warmth, perfect for winter.
Difficulty: Moderate
Calories per Serving: 205.92 kcal
Servings: 8
Cooking Time: 45 minutes
Macronutrients (per serving):
Carbohydrates: 7.34 g
Protein: 10.19 g
Fat: 22.98 g
Ingredients (for 8 servings):
- 2.5 liters vegetable broth
- 450 g (16 oz) canned crushed tomatoes in tomato sauce
- 400 g (14 oz) savoy cabbage
- 300 g (10.5 oz) pumpkin
- 4–5 leaves Napa cabbage
- 1 zucchini
- 1 red sweet pepper
- 2 medium carrots
- 1 medium onion
- 1 red chili pepper
- 4 cm (1.56 inch) ginger root
- 250 g (9 oz) firm tofu
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 1/4 cup cornstarch
- 3 tbsp olive oil
- 2 tsp sesame oil
- Salt
- Freshly ground black pepper
Cooking Instructions:
Prepare the Vegetables:
Peel and dice all the vegetables uniformly. Grate the ginger finely. Cut the tofu into large cubes.
Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the onion, ginger, and chili pepper. Sauté for 3–4 minutes.
Add the pumpkin, carrots, and cabbage. Cover the pot and cook for 3 minutes.
Pour in the vegetable broth and simmer over medium heat for 5 minutes.
Create the Starch Mixture:
In a small bowl, mix cornstarch, soy sauce, rice vinegar, and 1/2 cup of cold water.
Add Remaining Ingredients:
Add zucchini, sweet pepper, and tofu to the pot. Continue cooking over low heat until the vegetables are tender, about 8–10 minutes.
Pour the starch mixture into the soup and cook, stirring, until thickened, about 5–8 minutes.
Add Napa cabbage and crushed tomatoes. Bring to a boil. Season with salt and pepper, and stir in sesame oil. Remove from heat.
Serve your hearty Chinese vegetable soup immediately! 🍲🥬🌶️
