All-Rounder Tofu and Mushroom Soup

🌱 For this year’s ‘World Health Day,’ we’re bringing back a staple recipe you should have in your cookbook no matter the time of year…

🌱 With the season of Spring comes growth, energy, and newness; we’re coming out of our shells after the winter and still need to make sure we support and nourish our body for this transition between weather and life.

To combat the effects of allergies, strong winds, and seasonal discomfort this TCM-inspired soup is designed to soothe sinuses, alleviate fatigue, and restore balance. This recipe incorporates ingredients that harmonize the body and support overall wellness.

• Shiitake mushrooms and ginger help tonify qi, nourish blood, dry damp, and gently warm the body to alleviate cold/flu discomfort, fatigue, and digestion.

• Goji berries, tofu, and spinach moisten, nourish the organs and blood, and clears heat supporting respiratory health and giving our body the well-rounded boost it needs.

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Tofu and Mushroom Soup

INGREDIENTS

• 1 cup dried shiitake mushrooms, sliced (strengthens Qi, dries damp, and supports immunity)

• 1 cup fresh spinach (cooling, nourishes the Liver, and promotes smooth Qi flow)

• 1 tablespoon ginger, grated (gently warming, dispels wind-cold, and invigorates Qi)

• 2 cloves garlic, minced (supports immunity and clears toxins)

• 1 cup tofu, cubed (neutral, nourishes Yin, moistening, and supports energy balance)

• 2 tablespoon goji berries (strengthens Blood, essence, yin, and supports eye health)

• 6 cups vegetable broth (base for nourishment and hydration)

• 1 tablespoon sesame oil (moistens and supports the skin and respiratory system)

• 1 teaspoon soy sauce (balances flavors and relieve heat)

• Nutritional yeast, to taste

• Optional: 1 cup cooked quinoa (strengthens the Spleen and provides grounding energy)

INSTRUCTIONS

1. Prepare the Mushrooms:

   • Soak dried shiitake mushrooms in warm water for 20 minutes until softened. Drain and slice.

2. Sauté Aromatics:

   • Heat sesame oil in a large pot over medium heat. Add ginger and garlic, sautéing until fragrant (about 1 minute).

3. Build the Soup Base:

   • Add vegetable broth, soy sauce, and sliced mushrooms to the pot. Bring to a gentle boil.

4. Add Tofu and Goji Berries:

   • Stir in cubed tofu, goji berries, and nutritional yeast. Simmer for 10 minutes to allow flavors to meld.

5. Finish with Greens:

   • Add spinach and cook for 2-3 minutes until wilted. If using quinoa, stir it in at this stage.

6. Serve and Enjoy:

   • Ladle the soup into bowls and garnish with additional sesame oil or a sprinkle of green onions/leek if desired. Enjoy and be well!

   photo and recipe inspiration to Alison Roman