# What You Need:
→ Broth Base
01 - 6 cups low-sodium vegetable broth
02 - 2 tablespoons soy sauce (use tamari for gluten-free)
03 - 1 tablespoon fresh ginger, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 teaspoon sesame oil
→ Vegetables
06 - 1 medium carrot, peeled and julienned
07 - 3.5 ounces shiitake mushrooms, sliced
08 - 3.5 ounces baby bok choy, chopped
09 - 1 small red bell pepper, thinly sliced
10 - 2 spring onions, sliced
→ Tofu
11 - 10.5 ounces silken tofu, cubed
→ Garnish
12 - Fresh cilantro leaves (optional)
13 - 1 teaspoon toasted sesame seeds (optional)
14 - Lime wedges (optional)
# Steps:
01 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
02 - Pour in vegetable broth and soy sauce. Bring mixture to a gentle simmer, stirring occasionally to incorporate flavors.
03 - Add julienned carrots, sliced shiitake mushrooms, and bell pepper. Simmer for 5 minutes until vegetables begin to soften.
04 - Add chopped bok choy and sliced spring onions. Cook for additional 2-3 minutes until vegetables are just tender-crisp.
05 - Gently fold cubed silken tofu into simmering broth. Cook for 2 minutes, taking care not to break up delicate tofu pieces.
06 - Taste broth and adjust seasoning with additional soy sauce if desired. Ladle hot soup into serving bowls and garnish with cilantro, sesame seeds, and fresh lime wedges if using.
