It was a cold but beautiful day, about 250 people joined the group hike.
There were cyclists, joggers and walkers; some needed the aid of canes.
There were families with children; some in strollers.
There were pets.
All were smiling, enjoying the beautiful Hudson River and its surrounding sceneries.
∞ ∞ ∞
Need to get rid of the extra pounds gathered since Thanksgiving, Christmas and New Year’s Eve. I really did not overindulge, but I guess a nibble here, a bite there, an extra spoon of this and that, did add up.
Now my whole being is screaming: “Excercise is not enough, need lighter and healthier fare.”
Looked in my fridge and saw all the lovely veggies a friend brought back from NYC for me and decided a tofu veggie soup will fit the criteria. It is quick (the most time consuming part is washing the veggies), easy, delicious and satisfying, also versatile. What more can one ask for?
Healthy, Easy & Quick Tofu Veggie Soup (4 – 6 servings)
• 4 (or more) cups broth, vegetarian or chicken (I had chicken broth in my freezer so that’s what I used)
• 1 block (14 – 16 ounces) soft or regular tofu, cut into bite-sized cubes
• 1½ – 2 pounds vegetables of choice
I used the following:
– lotus root, peeled and thinly sliced. Click here to learn about lotus root.
– carrots, thinly sliced (to make carrot flowers, click here and scroll down)
– snow peas
– baby bok choy, cut into bite-sized pieces
• 2 – 3 slices fresh ginger (remove and discard before serving soup)
• 1 – 2 tablespoons soy sauce (regular or gluten free) or to taste
• 2 – 3 tablespoons shiro (white) miso (optional), dissolved in ¼ cup broth
• ½ – 1 teaspoon Asian sesame oil (optional)
• freshly ground white or black pepper to taste
• kosher salt to taste
• scallion slices for garnish
1. Bring broth to a boil, add all veggies and ginger. Bring to boil again, simmer 2 – 3 minutes or until veggies are partially cooked.
2. Add tofu, bring to boil. Simmer until veggies reached desired doneness.
3. Turn off heat. Stir in soy sauce, miso, sesame oil and ground pepper. Salt to taste. Garnish with scallion. Serve hot. Enjoy!
◊ Add Asian chili oil/sauce to taste
◊ Add cooked noodles, pasta or rice (I am on temporary low-carb so I did not add any)
◊ Top with a poached egg
◊ Add shredded/chopped prosciutto (I keep sliced Parma prosciutto in my freezer to add to soup as a flavoring)
◊ Add cooked meat, poultry, seafood or meatballs (if adding uncooked meat, poultry or seafood, add before veggies, bring to a boil then continue with veggies.)
As you can see, there is no need for quantities for this recipe, use whatever vegetable is available and, more importantly, what you like.
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