Easy Chinese Vegetable Soup with Zucchini (and a "Secret" Seasoning)

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh offers a firmer texture, while chickpeas are more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher, while water with seasoning is cost-effective.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more economical.

Heat sesame oil in a large pot over medium heat until shimmering.

Add garlic and ginger; sauté until fragrant, about 1-2 minutes.

Stir in carrots and bell peppers; cook for 3-4 minutes until slightly softened.

Add zucchini and mushrooms; cook for another 3-4 minutes, stirring occasionally.

Pour in vegetable broth and bring to a boil.

Reduce heat and simmer for 10 minutes until vegetables are tender.

Mix cornstarch with a little water to create a slurry; add to the soup to thicken slightly.

Stir in soy sauce and black pepper; adjust seasoning to taste.

Add cubed tofu and heat through for 2-3 minutes.

Garnish with chopped green onions and cilantro before serving.

Cooking Techniques

Spice Level:

Allergens