This soup is quick to make – it’s ready in less than 25 minutes. You may want to double the recipe because it won’t last long.
Seasoned rice vinegar has added sugar and salt. Some brands have as much as 530 milligrams of sodium per tablespoon. Choose a brand of seasoned rice vinegar that has no more than 60 milligrams of sodium per tablespoon.
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1 tbsp canola oil
1 cup finely chopped onion
6 cups water
2 4.5-gram reduced-sodium beef bouillon sachets
1 cup sliced button mushrooms
1 cup extra-firm tofu, cubed (about 1/3 block of tofu)
2 tbsp seasoned rice vinegar
2 tbsp balsamic vinegar
1 tbsp chopped ginger root
1 tsp sesame oil
freshly ground black pepper, to taste
2 cups kale, de-veined and chopped
2 green onions, chopped
1/8 tsp red pepper flakes
Heat oil in a large saucepan, over medium heat. Add onions; sauté for about 4 to 5 minutes or until soft.
Add water, beef bouillon, mushrooms, tofu, rice vinegar, balsamic vinegar, ginger root, sesame oil, pepper, kale, green onions and red pepper flakes.
Cover and simmer for 15 to 20 minutes.
From Heart Healthy Foods for Life © Leslie Beck, 2009. Reprinted by permission from Penguin Group (Canada), a division of Pearson Canada Inc.