Ginger, mushroom and tofu soup.

Some evenings call for a warm bowl and a short ingredient list.

This soup is a suggested recipe that has not been kitchen-tested. It makes roughly two bowls. Allow about 25 minutes, as an estimate, and adjust seasoning after tasting.

What you need

• 300 g firm tofu, prepared according to its packet instructions
• 200 g mushrooms, cleaned and sliced
• 1 small carrot, thinly sliced
• 15 g fresh ginger, thinly sliced
• 1 clove garlic, chopped
• 600 ml reduced-salt vegetable stock
• 1 teaspoon neutral oil
• 1 teaspoon soy sauce, optional and added to taste
• A handful of leafy greens, washed and chopped

Make the soup

1. Prepare the tofu according to its packet instructions.
2. Warm the oil in a saucepan. Gently cook the ginger and garlic, stirring, until fragrant. Do not let them burn.
3. Add the mushrooms and carrot. Stir for a few minutes, then add the vegetable stock.
4. Bring to a boil, reduce the heat and simmer until the vegetables are tender. Add the prepared tofu and heat through thoroughly.
5. Add the greens and cook until tender. Taste before adding soy sauce. Serve hot.

Adjust without complicating it

Use the mushrooms and greens you can find. Add water if you prefer a lighter broth. Serve with rice or another food if that suits your meal and appetite.

Allergens: tofu contains soya. Soy sauce and stock may contain wheat or other allergens; check labels. No nutrition totals have been calculated, and this soup is not a dietary treatment.