Ingredients with Measurements:
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 cup of diced onion
- 1 tablespoon of vegetable oil
- 6 cups of vegetable broth
- 1 cup of diced potatoes
- 1 cup of diced zucchini
- 1 cup of diced mushrooms
- 1 tablespoon of soy sauce
- 1 tablespoon of miso paste
- 1 teaspoon of grated ginger
- 1 teaspoon of garlic powder
- 1 teaspoon of sesame oil
- 1 cup of ganmodoki (fried tofu patties), diced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the diced carrots, celery, and onion, and sauté for 5 minutes or until the vegetables are tender.
2. Add the vegetable broth, diced potatoes, zucchini, and mushrooms to the pot. Bring to a boil, then reduce heat and let simmer for 15-20 minutes or until the vegetables are soft.
3. Using an immersion blender or regular blender, puree the soup until smooth.
4. Add the soy sauce, miso paste, grated ginger, garlic powder, and sesame oil to the pot. Stir to combine.
5. Add the diced ganmodoki to the soup and let simmer for an additional 5 minutes.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 6g
Carbs: 25g
Protein: 8g
Fiber: 5g
Sugar: 7g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or beef broth.
- Ganmodoki can be substituted with regular tofu or tempeh.
Variations:
- Add cooked noodles or rice to the soup for a heartier meal.
- Add chopped scallions or cilantro as a garnish.
- Use different vegetables such as bell peppers or broccoli.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut milk.
- If the soup is too thick, add more vegetable broth or water to thin it out.
- Make the soup ahead of time and store in the fridge for up to 3 days.
Storage instructions:
Store the soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a garnish of chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve the soup with a side of crusty bread or a salad.
Suggested side dishes:
Crusty bread or salad
Troubleshooting advice:
If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Ganmodoki is a traditional Japanese dish made from fried tofu patties. It is often used as a meat substitute in vegetarian dishes.
Flavor profiles:
The soup has a savory and slightly sweet flavor from the vegetables and miso paste.
Serving suggestions:
Serve the soup as a light lunch or dinner.
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Region: Japanese