Garlic & Ginger Soup

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Sweet Pea Living | Garlic & Ginger Soup | Vegan | Plant Based

Don’t you just love fall? Personally, I’m looking forward to all the fun fall-inspired recipes lined up for the blog. To start, I’m using the cool weather as an excuse to share this warm Garlic & Ginger Soup. This recipe was inspired by a few cute baby bok choy in our Imperfect Produce box. The pearl onions were a last-minute addition that―in my opinion―elevate the dish from good to great. You’re in for a treat with this one!

Garlic & Ginger Soup


AuthorSweet Pea LivingDifficultyIntermediate

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins

INGREDIENTS
 2 cups water
 1 cup pearl onions
 1 tbsp Extra Virgin Olive Oil (EVOO)
 6 cloves garlic, sliced and chopped roughly
 2 tbsp fresh ginger, sliced and chopped finely
 1 bunch green onions, chopped with the green and white parts separated
 2 whole star anise
 14 oz extra firm tofu, pressed and drained, cubed
 10 oz white mushrooms, sliced
 2 tbsp soy sauce
 2 tbsp chili garlic sauce
 ¾ tsp salt
 5 cups vegetable broth
 2 small heads bok choy, sliced lengthwise
 1 tsp sesame seeds (for garnish)
 Sriracha sauce (for garnish)

INSTRUCTIONS
1

Prepare the pearl onions: In a small saucepan, heat 2 cups of water until boiling. Add the pearl onions (do not peel them) to the boiling water. Boil for 3 minutes. Drain the onions and rinse them with cold water. Cut off the root ends of each onion. Pinch the stem end of each onion, and a peeled onion will pop out. Set aside.

2

In a large cast iron pot, heat the EVOO, garlic, ginger, and white parts of green onions over high heat for 2-3 minutes.

3

Add the anise, tofu, and mushrooms to the pan. Saute for 5 minutes until brown.

4

Add the soy sauce, chili garlic sauce, salt, and vegetable broth. Simmer for 10 minutes.

5

Add bok choy, pearl onions, and green onion parts. Simmer for 5 minutes.

6

Serve hot with sesame seeds and Sriracha, to taste. Enjoy!

Ingredients

INGREDIENTS
 2 cups water
 1 cup pearl onions
 1 tbsp Extra Virgin Olive Oil (EVOO)
 6 cloves garlic, sliced and chopped roughly
 2 tbsp fresh ginger, sliced and chopped finely
 1 bunch green onions, chopped with the green and white parts separated
 2 whole star anise
 14 oz extra firm tofu, pressed and drained, cubed
 10 oz white mushrooms, sliced
 2 tbsp soy sauce
 2 tbsp chili garlic sauce
 ¾ tsp salt
 5 cups vegetable broth
 2 small heads bok choy, sliced lengthwise
 1 tsp sesame seeds (for garnish)
 Sriracha sauce (for garnish)

Directions

INSTRUCTIONS
1

Prepare the pearl onions: In a small saucepan, heat 2 cups of water until boiling. Add the pearl onions (do not peel them) to the boiling water. Boil for 3 minutes. Drain the onions and rinse them with cold water. Cut off the root ends of each onion. Pinch the stem end of each onion, and a peeled onion will pop out. Set aside.

2

In a large cast iron pot, heat the EVOO, garlic, ginger, and white parts of green onions over high heat for 2-3 minutes.

3

Add the anise, tofu, and mushrooms to the pan. Saute for 5 minutes until brown.

4

Add the soy sauce, chili garlic sauce, salt, and vegetable broth. Simmer for 10 minutes.

5

Add bok choy, pearl onions, and green onion parts. Simmer for 5 minutes.

6

Serve hot with sesame seeds and Sriracha, to taste. Enjoy!

Garlic & Ginger Soup

Garlic & Ginger Soup

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