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Prep Time: 15 minutes
Cooking Time: 6 to 8 minutes
6 cups vegetable or chicken stock
2 cloves garlic, minced
1 teaspoon ginger root, minced
1/2 teaspoon black pepper
2 tablespoons tamari
4 shiitake mushrooms, stems removed, thinly sliced
1/2 pound firm tofu, sliced into 1/4 x 1-inch strips
1 cup Napa cabbage, shredded
1 carrot, thinly sliced
1/3 cup frozen peas
1/3 cup frozen corn
2 tablespoons rice vinegar
1 tablespoon mirin (Chinese cooking wine)
1 tablespoon cornstarch dissolved in 3 tablespoons cold water
1 egg, well-beaten (optional)
1/2 cup green onion, chopped
1/4 cup cilantro, chopped
1. Bring stock to a boil over medium-high heat in a 2 1/2- to 3-quart saucepan. Add garlic, ginger, black pepper, and tamari. Reduce heat and simmer 1 minute.
2. Add mushrooms, tofu, cabbage, carrots, peas, and corn. Stir and let simmer 5 minutes or until vegetables are tender.
3. Stir in vinegar, mirin, and cornstarch mixture. Continue cooking until soup is thickened, about 1 minute.
4. Remove soup from heat. Slowly pour in beaten egg and stir. Garnish with green onions or cilantro and serve immediately.
GRAMS OF FAT:
% FAT CALORIES: 27
GRAMS OF FIBER: