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Mastering a Fragrant Gingery Tofu Slow Cooker Soup

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This Gingery Tofu Slow Cooker Soup is a restorative, plant-based meal featuring a golden turmeric and ginger broth, fresh shiitakes, baby bok choy, and hearty soba noodles.

Ingredients

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3 1/2 ounces fresh shiitake mushrooms, scrubbed

1 medium lemon

8 cups water

1 medium carrot, cut crosswise into 3 pieces

1 (1-inch) fresh ginger, peeled and sliced 1/4-inch thick

1 medium scallion, cut crosswise into 3 pieces

1 tablespoon kosher salt

1/8 teaspoon ground turmeric

3 1/2 ounces baby bok choy, sliced 1/4-inch thick

1 pound firm tofu, cut into 1/4– to 1/2-inch cubes

4 ounces dry soba noodles

Thinly sliced scallions and cilantro for garnish

Instructions

1. Trim mushroom stems and place in a 3.5 to 4-quart slow cooker. Slice caps and refrigerate.

2. Peel lemon (yellow part only), remove pith, and add peels to the pot. Refrigerate lemon wedges.

3. Add water, carrot, ginger, scallions, salt, and turmeric. Stir to combine.

4. Cover and cook on LOW for 6 to 7 hours.

5. Discard cooked vegetables and peels using a slotted spoon.

6. Add reserved mushroom tops and bok choy. Cook on LOW for 5 to 7 minutes.

7. Stir in tofu and soba noodles. Cook on LOW for 3 minutes until tender.

8. Serve with scallions, cilantro, and lemon wedges.

Notes

Gluten-free: Use 100 percent buckwheat soba noodles.

Make ahead: Broth can be made 1 day in advance. Add noodles and greens just before serving.

Avoid bitterness by removing all white pith from the lemon peels.

Nutrition

Find it online: https://www.flavourrecipe.com/gingery-tofu-slow-cooker-soup/