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Asian Vegetable and Tofu Soup


  • 3 cups of shitake mushrooms, chopped
  • 1 lime, squeezed
  • 1 cup of water
  • 4 cups of vegetable stock
  • 1 tsp of soy sauce
  • 1 tsp of fish sauce
  • 3 cups of broccoli flourettes
  • 3 tbsp of sesame oil
  • 1 cup of fresh ginger, grated
  • 2 carrots, peeled and grated
  • 2 cups of cooked rice
  • 1 pack of tofu, cubed
  • 1 tsp of crushed red pepper flakes
  • 2 tbsp of crush lemon grass
  • 1 clove of garlic, chopped


  1. Sautee the lemon grass, carrots, lime, red pepper flakes, broccoli, garlic, ginger, fish and soy sauces in the sesame oil for 5 minutes.
  2. Add the water and vegetable stock and bring to a boil.
  3. Add the shitake mushrooms, tofu and rice and reduce the heat.
  4. Simmer for another 35 minutes before serving.

Serves: 4 persons




Spinach Miso Soup


  • 4 cups of boiling water
  • 3 tbsp of miso paste
  • 4 cups of baby spinach
  • 1 pack of tofu, cubed
  • 1 scallion, sliced thinly
  • 1 drop of Tabasco sauce
  • 1 tsp of sesame oil


  1. Add the miso paste to the boiling water.
  2. Simmer for 5 minutes.
  3. Reduce the heat and add the remaining ingredients.
  4. Simmer for another 10 minutes.
  5. Serve immediately

Serves: 4 persons

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