Ginger Tamari Soup
I’m spending the winter in Albania. Most days are mild, but lately there have been a few windy and rainy days. The cooler weather inspired me to create something warm, hearty and healthy. We have big wide windows in this apartment, so I sat down at our dining table, watched the rain come down, and enjoyed this comforting ginger tamari soup. It smells and tastes delicious, I found myself in a very happy place while having it. For protein I used baked tofu, but feel free to swap that out with your own choice of protein.
Ginger root is full of nutrients and is an antioxidant food. It’s known to prevent major diseases and improves the digestive system. Not only is this ginger tamari soup full of flavors, but it’s great for those days when you’re feeling under the weather. We will be using mushrooms for this recipe as they make a particularly delicious broth when cooked with ginger. You can substitute spinach with your choice of greens or what you have handy at the time.
I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Ginger Tamari Soup
Ingredients
- 4 oz Firm Tofu
- 2 tbsp Oil
- 2 tbsp Ginger minced
- 6 cloves Garlic minced
- 2 tbsp Fresh Basil minced
- 4 cups Water
- 2 tbsp Tamari
- 2 tbsp Sriracha
- 2 tbsp Lemon Juice
- 1 cup Carrots sliced
- 1 cup Mushrooms sliced
- ½ cup Green Onion chopped
- 1 cup Spinach chopped
- ½ cup Fresh Cilantro chopped, optional
- Salt to taste
- Black Pepper to taste
Instructions
- Preheat the oven to 350 degrees. Cut tofu into 1 inch or 1⁄2 inch cubes (depending on preference). Spread a few drops of oil on a baking sheet pan, spread the tofu cubes onto the pan, and bake for approximately 25 minutes. Set tofu aside when finished baking.
- In the meantime, heat a skillet on medium-high heat. Add oil, ginger, garlic and basil and sauté for 4 to 5 minutes or until garlic turns golden brown.
- Add water, tamari, sriracha, lemon juice, carrots, mushrooms, green onion, spinach, cilantro (optional) and baked tofu and bring to a boil.
- Reduce heat to low-medium and cook for about 20 minutes.
- Adjust salt and pepper to taste and serve hot.