Ingredients with Measurements:
- 4 cups of soy milk
- 1 cup of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of cornstarch
- Salt and pepper to taste
- Optional: sliced scallions for garnish
Special equipment needed:
- Large pot
- Whisk
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. In a separate bowl, whisk together the soy milk, vegetable broth, soy sauce, rice vinegar, and cornstarch until well combined.
5. Pour the soy milk mixture into the pot with the onions, garlic, and ginger.
6. Stir the soup constantly until it comes to a simmer.
7. Reduce the heat to medium-low and let the soup simmer for 10-15 minutes, stirring occasionally.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with sliced scallions if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for sautéing, medium-low heat for simmering
Serving size:
4 servings
Nutritional information:
Per serving:
- Calories: 180
- Fat: 9g
- Carbohydrates: 15g
- Protein: 11g
- Sodium: 500mg
- Fiber: 1g
- Sugar: 7g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Olive oil can be substituted with any other cooking oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add diced tofu or cooked chicken for extra protein.
- Add sliced mushrooms or bok choy for extra vegetables.
- Use coconut milk instead of soy milk for a creamier soup.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Whisk the soy milk mixture well to prevent clumps.
- Stir the soup constantly while it comes to a simmer to prevent burning.
- Taste and adjust the seasoning as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of sliced scallions on top.
Garnishes:
Sliced scallions or cilantro
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a side salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, whisk in more cornstarch to thicken it.
Food safety advice:
Make sure to store leftover soup properly in the refrigerator and reheat it to a safe temperature before consuming.
Food history:
Soy milk soup is a popular dish in many Asian countries, especially in China and Japan.
Flavor profiles:
Creamy, savory, slightly sweet, and tangy
Serving suggestions:
Serve the soup as a light lunch or dinner.
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