VEGAN | FRESH | COMFORTING

CLICK FOR THE RECIPE

SOUP SEASON

LOW FODMAP CHINESE STYLE VEGGIE SOUP

By Hip Hip Gourmet

Comfort food at it's finest. And 100% Vegan.

CUT, CUT, CUT

the tofu into small, finger nail sized blocks

PRESS, PRESS, PRESS

the tofu by placing it on top of paper towels & underneath a heavy object for at least 30 minutes

PAT, PAT, PAT

the tofu blocks dry with paper towel to absorb any excess moisture

HEAT, HEAT, HEAT

some oil in a large pot then add the carrots and jalapeño. Cook until 5 minutes, stirring frequently.

NEXT UP

add the sliced mushrooms & cook for an additional 2 minutes

NEXT UP

add the garlic & half the green onions and cook an additional couple of minutes

NEXT UP

the water, coconut milk, soy sauce, sriracha, lime juice & fresh chopped parsley. Simmer 20-25 minutes

WHEN THE CARROTS ARE FORK TENDER

stir in the bok choy, until wilted, about 6 minutes

NEXT UP

add the cubed tofu and simmer an additional 3-5 minutes

FINALLY

stir in your softened rice noodles and give it a good stir...

Does it get any more comforting than this?!

GET THE RECIPE

MORE RECIPES

MORE RECIPES