I am fond of Asian flavors and especially in the form of pho or Ramen or any Asian flavored stew. But as the New Year has arrived, reminding us of resolutions. I have gone back to cooking more at home and eat as healthy as possible. After a fun New Year party and hang overs I was craving for a simple stew with Asian flavors to overcome my hangovers. Hence, to get back to my New Year goal I came up with Cilantro Tofu Soup.
I made this soup with the leftover ingredients at home. I had no stamina to go for grocery over the weekend. Also since the work week starts full-fledged I wanted to gain back my energy, perk myself up to face the hectic week ahead.
For this, I sautéed fresh cilantro in very little oil and added the vegetables that were resting in my refrigerator. Fortunately, I usually have broccoli, because I love chewing on these greens. I sautéed tofu pieces to add protein in my soup. Then, seasoned it with low sodium soy sauce, black pepper squeezed fresh lemon juice for sourness and added salt as per the paste. YUM!
A soothing and satisfying meal was ready within minutes. We all devoured it together while planning and organizing the house for back to work week ahead. My schedule is ready. I am somewhat organized to overcome the holiday hangover to kick start the new year with new goals, new energy, new motivations and of course new healthy recipes 🙂
Cilantro Tofu Soup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves 2
Per Serving 125 calories
Fat 8 g
Carbs 6 g
Protein 12 g
Ingredients
- 1 tsp olive oil
- ½ cup chopped cilantro (fresh)
- ¼ cup chopped carrots
- ¼ cup broccoli florets
- 1 cup chopped tofu (extra firm)
- 2 cups vegetable broth
- 1 tbsp. low sodium soy sauce
- ¼ tsp crushed black pepper
- ½ tsp lemon juice
- Salt according to taste
Instructions
- In a sauce pan heat oil and add cilantro. Sauté for 30 seconds.
- Add carrots and broccoli and sauté for another 30 seconds
- Add tofu and sauté again for 30 seconds to one minute.
- Add vegetable broth, soy sauce, black pepper, lemon juice and salt.
- Cook uncovered on medium flame for 5-7 minutes.
- Serve warm and garnish with more chopped cilantro.
Notes
I’m not a huge tofu fan but I think I’m going to have to try this. This soup looks amazing! Perfect with all this cold weather.
Let me know how it turned out for you 🙂
Delicious! Added ginger and lived off this when I fell ill.
Thank you for sharing!!
After so many heavier meal during the holidays this is perfect. Plus we love soups and this sounds so easy to prepare.
I totally agree Candy.
I am with you, I love asian flavors and I love cilantro. This soup looks great!
Another fabulous recipe, this time one of my fav dishes! I love a good, new soup to make in the Winter months. I can’t wait to try this recipe!
This sounds amazing! I love all of these ingredients. Tofu is a staple in my house so I am going to have to make this! Pinning for later.
I haven’t had tofu in awhile. I need to give this a try.
This sounds delicious!! Just wondering if you use the stems from the cilantro as well in your soup or only saute the leaves?
Hello Tracy, you may use the stems for you soup as well along with sauteing option. It totally depends on personal taste. However, I personally like everything about cilantro and I always include cilantro stem. Hope this helps.
Thank you! I made this last night and it turned out delicious. I did add some clear bean noodles and extra veggies to turn it into a heartier meal. Will definitely be making again!
Thank you Tracy for trying out this recipe and also appreciating it. Your feedback is very precious and encouraging.