# What You'll Need:
→ Broth
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)
# Directions:
01 - Heat the sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sautéing for 1-2 minutes until fragrant and golden.
02 - Pour in the vegetable broth and soy sauce. Bring the mixture to a gentle simmer, stirring to combine the flavors.
03 - Add julienned carrot, sliced shiitake mushrooms, and bell pepper. Simmer for 5 minutes until vegetables begin to soften.
04 - Stir in bok choy and spring onions. Continue cooking for 2-3 minutes until greens are wilted and vegetables reach desired tenderness.
05 - Gently lower cubed silken tofu into the simmering broth. Cook for an additional 2 minutes, taking care not to break up the delicate tofu cubes.
06 - Taste the broth and adjust seasoning with additional soy sauce if needed. Ladle the hot soup into serving bowls.
07 - Top each bowl with fresh cilantro leaves and toasted sesame seeds if desired. Serve with lime wedges on the side for squeezing.
