Healthy Ginger Vegetable Soup with TofuVeg

1

Place the dried shiitake mushrooms in a bowl with boiling water.

2

Cover and let them soak for 15 minutes to rehydrate.

3

Once soaked, strain the liquid into a separate container, making sure to squeeze the mushrooms to extract all their flavor.

4

Finely slice the rehydrated mushrooms and set them aside.

1

Heat the peanut oil in a large pot.

2

Add the smashed ginger pieces and fry for about 30 seconds.

3

Stir in the minced chili pepper (seeded) and minced garlic, sautéing for about a minute.

1

Add the chopped cilantro stems to the pot and cook briefly.

2

Add the chopped scallions (whites, light greens, and dark greens) and cook for about three minutes until they turn bright green.

3

Stir in the minced celery and grated carrots, letting them cook for another couple of minutes.

1

Pour the strained mushroom soaking liquid into the pot.

2

Season with a pinch of salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

3

Add the sliced shiitake mushrooms to the pot and continue to simmer for an additional 10 minutes.

1

Stir in the soy sauce. Add the thinly sliced spinach leaves and chopped cilantro leaves, mixing gently until they are just wilted.

2

Finally, add the diced firm tofu and let the soup cook for another 3 to 4 minutes.

1

Ladle the soup into bowls.

2

For an extra layer of flavor, drizzle a small amount of sesame oil and add a final splash of soy sauce to each serving before enjoying.