Gaeng Jued Clear Tofu and Vegetable Soup

Name: Gaeng Jued Clear Tofu and Vegetable Soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups vegetable broth; 16 oz silken tofu, 1-in cubed; 2 oz dried glass noodles (mung bean vermicelli), soaked 5 min; 1/2 lb shiitake mushrooms, stems removed, sliced; 4 heads baby bok choy, quartered; 4 garlic cloves, smashed; 2 tbsp soy sauce (or tamari); 1/2 tsp white pepper; 1 tsp sesame oil; 4 green onions, thinly sliced; 1/4 cup fresh cilantro, roughly chopped

A light, clear Thai broth soup with silken tofu, glass noodles, mushrooms, and bok choy seasoned simply with garlic, white pepper, and soy sauce. A soothing, everyday Thai comfort soup.

40 minEasyServes 4140 cal/serving

ThaiSoupStovetopVeganVegetarianLow CarbDairy-FreeEgg-FreeNut-FreeLow-SodiumCorn-Free

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Ingredients

6 cups vegetable broth
16 oz silken tofu, 1-in cubed
2 oz dried glass noodles (mung bean vermicelli), soaked 5 min
1/2 lb shiitake mushrooms, stems removed, sliced
4 heads baby bok choy, quartered
4 garlic cloves, smashed
2 tbsp soy sauce (or tamari)
1/2 tsp white pepper
1 tsp sesame oil
4 green onions, thinly sliced
1/4 cup fresh cilantro, roughly chopped

Instructions

1

In a medium pot, bring 6 cups vegetable broth and 4 smashed garlic cloves to a gentle boil over medium-high heat.
2

Add 1/2 lb stems removed, sliced shiitake mushrooms and simmer for 5 minutes until tender.
3

Add 2 oz soaked 5 min dried glass noodles (mung bean vermicelli) and 4 heads quartered baby bok choy. Simmer for 2 minutes.
4

Gently slide in 16 oz 1-in cubed silken tofu. Season with 2 tbsp soy sauce (or tamari) and 1/2 tsp white pepper. Simmer for 2 more minutes without stirring vigorously so the tofu holds its shape.
5

Remove from heat. Drizzle in 1 tsp sesame oil. Ladle into bowls and garnish with 4 thinly sliced green onions and 1/4 cup roughly chopped fresh cilantro.

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Questions

What is Gaeng Jued Clear Tofu and Vegetable Soup?

A light, clear Thai broth soup with silken tofu, glass noodles, mushrooms, and bok choy seasoned simply with garlic, white pepper, and soy sauce. A soothing, everyday Thai comfort soup. This reference files it under Thai soup: made on the stovetop, rated easy and about 40 minutes start to finish.

What can I use instead of toasted sesame oil in Gaeng Jued Clear Tofu and Vegetable Soup?

The entry for Gaeng Jued Clear Tofu and Vegetable Soup calls for 1 tsp sesame oil. In its place: There is no neutral substitute for the toasted flavor. Warm a spoonful of sesame seeds in a neutral oil, or leave it out and finish with toasted seeds.

Does Gaeng Jued Clear Tofu and Vegetable Soup contain sesame?

Yes: 1 tsp sesame oil. The full allergen list for this entry is soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Gaeng Jued Clear Tofu and Vegetable Soup?

One serving (the recipe makes 4) has 12 g of carbohydrate in about 140 calories, with 8 g protein and 4 g fat, plus 2 g fiber and 340 mg sodium. The figures are estimates computed from the ingredient list.

How long does Gaeng Jued Clear Tofu and Vegetable Soup keep?

Refrigerate Gaeng Jued Clear Tofu and Vegetable Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The glass noodles will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

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Roasted Cauliflower with Pomegranate and Tahini side

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