Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 10 oz (280 g) firm tofu, drained and cubed
- 1 cup (155 g) frozen shelled edamame
- 1 small onion (100 g), diced
- 3 cups (720 ml) low-sodium vegetable broth
- 1 tbsp (15 ml) reduced-sodium soy sauce
- 2 tsp (10 ml) olive oil
- 2 medium carrots (150 g), diced
- 1/3 cup (65 g) dry red lentils, rinsed
Method
- Heat oil in a saucepan. Cook onion for 4 minutes until softened.
- Add broth, soy sauce and the listed soup additions except spinach. Simmer for 20–25 minutes until any lentils, barley or root vegetables are tender.
- Stir in tofu and frozen edamame. Simmer 5–7 minutes until piping hot; add spinach, if using, for the final 2 minutes.
- Divide the soup between two bowls. Add a little hot water if you prefer a thinner broth.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Wheat, Soy. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 490 kcal · Protein 36 g · Carbohydrates 44 g · Fat 19 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.