This is a nice soup for those evenings when you want something light and healthy, but warm and cozy at the same time. This dish is all of those things, plus it’s full of flavor and comes together really quickly. It’s a perfect quick meal and beats greasy take-out any day.
To make, heat 6 cups (32 ounces) of vegetable broth (preferably homemade) in a saucepan along with ½ tablespoon of rice wine vinegar, 2 tablespoons of soy sauce, one large garlic clove that has been minced and ½ teaspoon of minced fresh ginger. Bring the broth to a simmer, then add 7 ounces of tofu that has been sliced into bite-sized pieces and one scallion that has been finely sliced. Simmer for 5 minutes. Taste and add salt if desired. Simmer for an additional 5 minutes, then serve. Drizzle each bowl of soup with hot chili oil (optional, but highly recommended) and enjoy.
Easy Garlic and Ginger Soup
Ingredients
- 6 cups vegetable broth
- ½ tbsp rice vinegar
- 2 tbsp soy sauce
- 1 garlic clove, minced
- ½ tsp fresh ginger, minced
- 1 scallion, thinly sliced
- 7 oz extra firm tofu, cut into bite size pieces
- salt to taste
- hot chili oil (optional)
Instructions
- Add vegetable broth, rice wine vinegar, soy sauce and minced garlic and ginger to saucepan.
- Bring broth to a low boil, then add tofu and scallion.
- Simmer soup for 5 minutes.
- Taste for seasoning, adjust and simmer for 5 additional minutes.
- Serve immediately with a drizzle of hot chili oil, if desired.
2 thoughts on “Simple Garlic and Ginger Soup”
I’m still getting used to the idea that this is the simplest soup I’ve ever made and yet it tastes oh so good! It’s a keeper for this house and will be on heavy rotation throughout fall/winter season. Garlic and ginger are favorites so I added more than what the recipe called for, including an extra scallion. Because of that I didn’t find it necessary to add salt other than a pinch. For the rice vinegar and soy sauce, I substituted Mirin and Braggs Aminos. This recipe will be the “go to” for when I’m craving Pho. Just add in rice noodles, basil, jalapeño, mushrooms, bean sprouts and there you have it!
Isn’t it so easy and so good? I like your idea of making this broth base into a Pho too!