# What You'll Need:
→ Broth
01 - 6.3 cups low-sodium vegetable broth
02 - 2 tablespoons soy sauce or tamari for gluten-free
03 - 1 tablespoon fresh ginger, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 teaspoon sesame oil
→ Vegetables
06 - 1 medium carrot, peeled and julienned
07 - 3.5 ounces shiitake mushrooms, sliced
08 - 3.5 ounces baby bok choy, chopped
09 - 1 small red bell pepper, thinly sliced
10 - 2 spring onions, sliced
→ Tofu
11 - 10.6 ounces silken tofu, cubed
→ Garnish
12 - Fresh cilantro leaves, optional
13 - 1 teaspoon toasted sesame seeds, optional
14 - Lime wedges, optional
# How To Make It:
01 - Heat sesame oil in a large pot over medium heat. Add minced garlic and sliced ginger, sautéing for 1-2 minutes until fragrant.
02 - Pour vegetable broth and soy sauce into the pot. Bring to a gentle simmer.
03 - Add julienned carrot, sliced shiitake mushrooms, and red bell pepper strips. Simmer for 5 minutes.
04 - Stir in chopped bok choy and sliced spring onions. Cook for 2-3 minutes until vegetables reach tender-crisp texture.
05 - Gently add cubed silken tofu to the simmering broth. Continue cooking for 2 minutes without stirring vigorously to preserve tofu integrity.
06 - Taste the soup and adjust seasoning by adding additional soy sauce if needed.
07 - Ladle soup into individual bowls. Garnish with fresh cilantro, toasted sesame seeds, and lime wedges if desired. Serve immediately while hot.
