Tofu-Ginger Vegetable Soup

Tofu-Ginger Vegetable Soup

dish of tofu
Serves 100
  • ½ cup sesame oil
  • 1 pound carrots, chopped
  • 1 pound celery, chopped
  • 1 pound white onions, chopped
  • 4 ounces ginger, minced
  • 4 ounces garlic, minced
  • 1 pound miso
  • 5 gallons water
  • 1 cup soy sauce
  • 8 ounces scallions, chopped
  • 8 ounces cilantro, chopped
  • 5 pounds tofu, drained and cut into ½ inch cubes
  • 2 pounds bean sprouts
  • 3 pounds carrots, shredded
  • 2 pounds snow peas, diagonally cut into ½-inch pieces
  • 4 pounds sliced mushrooms
  • 1 #10 can water chestnuts, drained (9 ½ cups)
  • 2 pounds brown rice, cooked
  • ¼ ounce dried red pepper flakes
  • 1 ounce salt, or to taste
  1. In soup pot, over medium heat, add sesame oil. Sauté onions, carrots, and celery until vegetables are soft. Add ginger and garlic and sauté 1 minute.
  2. Add miso, water and soy sauce. Bring to a boil and then reduce heat to a simmer. One-half hour before serving, add remaining ingredients.

Nutrition facts:

Per 1/100 of recipe 117 calories 7 grams of protein 17 grams of carbohydrates 3 grams of fiber 2 grams of sugar 447 milligrams of sodium 4 grams of fat ( 1 grams of saturated fat )

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