Monday Calm

For diner tonight i made a Tofu Soup. Brianna says “In order to make tofu taste good, soak in soy sauce for 1 hour to 3 days” I like it, it has no flavor, but what you put into it. You can do all kinds of stuff with tofu, I am a HUGE fan of it in Chinese soups, egg drop, sweet and sour…..etc……For most people it’s a texture thing but if you can get over that I think you’d be ok. Here's the recipe I did.

• One 32 ounce carton 99% fate free chicken broth
• 2 Tbsp reduced-sodium soy sauce
• 2 tsp rice vinegar
• 2 tsp natural granulated sugar
• 2 to 3 tsp minced fresh ginger, to taste (I used a LOT)
• 3 scallions, thinly sliced
• 8 ounces soft or firm tofu cut into bite size cubes
• Optional: any veggie you want to use ( I used peas, carrots & spinach)
• Fresh ground black pepper, to taste

1. Combine the broth, soy sauce, vinegar, sugar, and ginger in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes

2. Stir in the scallions, tofu, & veggies about 3 minutes (or veggies are tender enough for you)

3. You can add two cups additional water, or enough to give the soup a dense but not overly crowded consistency. Season with pepper and additional soy sauce if needed. Heat through and serve at once