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Brothy Mixed Mushroom Tofu Soup with Ginger and Garlic

This vegan mixed mushroom brothy tofu soup will warm you to the core. A combination of King Trumpet, clamshell, and shiitake mushrooms pair with Asian flavors from ginger, garlic, and red chili flake. This creates a savory, umami-filled broth. This is the perfect oil-free, plant-based recipe for when you're feeling under the weather. Ready in under 30 minutes...you'll be craving more after the first taste.
Total Time35 minutes
Course: Entree, Soup
Cuisine: Asian, Japanese, Plant-Based, Vegan, Vegetarian
Keyword: 30 minutes or less, comforting, gluten-free, healthy, immunity, mushrooms, oil-free, one pot meal, plant-based, protein, satisfying, tofu, vegan, vegetarian, wfpb
Servings: 4
Calories: 213kcal

Ingredients

  • 2 carrots sliced into 1/4-inch thick half moons
  • 2 scallions white and greens separated and sliced
  • 1 tbsp fresh ginger minced
  • 5 ounces destemmed shiitake mushrooms cut into bite-sized pieces
  • 3-4 ounces mixed mushrooms, like King Trumpet, oyster, clamshell, white button, or cremini cut into bite-sized pieces
  • 4 cloves garlic minced
  • 1/4 teaspoon crushed red pepper flake
  • 1 14-ounce package firm organic tofu drained and diced into small bite-sized pieces
  • 3 cups vegetable broth or water + boullion
  • 1 cup frozen shelled edamame
  • 2 teaspoons tamari or soy sauce
  • 2 teaspoons Kelp granules optional
  • 1 cup sugar snap peas

Instructions

  • Heat a medium pot over medium heat. Add the carrots, white parts of the green onions, mushrooms, and ginger. Cover and cook over medium, stirring often, until the mushrooms release their liquid and start to dark, 7-8 minutes.
  • Add the ginger and red chili flake cook until aromatic, 30-60 seconds.
  • Add the vegetable broth (or water and boullion). Use a sturdy spatula to scrape up any bits stuck to the bottom of the pot. Add the tofu, edamame, and tamari. Cover and bring to a boil. Reduce heat and simmer 10 minutes, until the carrots are tender but not mushy. While the soup simmers, cut your snap peas into bite-sized pieces
  • Taste the broth and adjust seasoning as needed. It should have some depth of flavor with subtle spice.
  • Add the kelp granules (if using), snap peas, and the green parts of the scallions. Cover and cook until the snap peas are soft, about 2 more minutes.
  • Enjoy!