First, the broth gets a little heat from ginger and crushed red pepper. Then the rice wine vinegar provides that familiar tangy flavor. Lastly, shiitakes are packed with Vitamin D and make this soup ideal for the last wintry weeks. The meal itself comes together in 20 minutes—we can’t believe we’d never made it at home before! Cook, relax, and enjoy!
What you'll need: 2 cloves garlic
1 oz fresh ginger
½ tsp crushed red pepper
3½ oz scallions
3½ oz shiitake mushrooms
¼ cup rice wine vinegar
3 Tbsp gluten-free tamari
0.31 oz honey
8 oz vegetable broth
14 oz extra-firm tofu
2 oz baby spinach
neutral flavored oil such as vegetable or safflower
1 large egg
Equipment: large pot
Recipe steps: 1. Prep ingredients
Peel and chop garlic and ginger. Combine on a board, add crushed red pepper and continue until very finely chopped. Thinly slice all but 2 of the scallions. Remove shiitake stems and thinly slice caps.
Heat 2 tablespoons oil in a large pot over medium-high. Add mushrooms and cook, stirring often, until golden and tender, about 3 minutes. Add garlic mixture and sliced scallions and cook stirring often, until softened, fragrant, and beginning to brown, about 2 minutes.
Add soup base
To pot, add rice vinegar, tamari, and 1 teaspoon honey and bring to a boil. Add broth and 2 cups water and return to a boil. Reduce heat and simmer until slightly reduced, about 10 minutes.
Meanwhile, drain tofu and cut into ¾-inch pieces. Beat egg in a small bowl.
Remove soup pot from heat. Slowly stir soup clockwise to create a little whirlpool. Add egg and continue to stir to form thin ribbons. Stir in tofu and return to heat. Simmer until warmed through, about 2 minutes.
Add spinach and stir until just wilted, about 2 minutes; remove from heat. Thinly slice remaining scallions. Ladle soup into bowls and scatter scallions over soup. Enjoy!