Lemon Ginger Soup Recipe #PlantBasedOnaBudget

Lemon Ginger Soup 1

I. Am. Exhausted.

And if you are, too, this is the soup you need in your life. It has been a long day on top of a very long week. One of those weeks where you sit down everyday at around 8 pm and realize it’s first time you’ve had time to sit completely still and take a deep breath all day. I didn’t even realize how run down I was feeling until I became conscious of this building craving for “lemon ginger soup”.

I’ve never had lemon ginger soup and I don’t even remember ever seeing a recipe for it. I like to think that my body just recognized that it needed a little TLC and put those ingredients in my brain. Even if it is currently 80° here in Dallas, my soup craving could not be deterred. I didn’t go off a recipe for this one, just went with what felt right.

Read below to find out how I made this delicious bowl of relaxation happen.

Lemon Ginger Soup 3


  • 2 cartons of vegetable broth
  • 1/2 yellow onion, diced
  • 5 stalks of bok choy
  • 1 block extra firm tofu
  • Coconut aminos (soy sauce)
  • Fish sauce
  • 2 lemons
  • 1 oz ginger, grated
  • 1 package of rice vermicelli noodles
  • 1/4 teaspoon of white pepper
  • 1-2 tablespoon minced garlic
  • Olive oil (for sautéing)
  • Several shakes of chili powder (optional)
  • Salt and pepper to taste
  1. Begin by removing the extra firm tofu from the package, placing a cloth or paper towel on either side on a plate, and place something heavy (such as a cast iron skillet) on top.
  2. Allow the tofu to drain for approximately 10-15 minutes before slicing it into cubes, adding it to a bowl, and dousing it with coconut aminos (or soy sauce) and fish sauce
  3. Let the tofu further dry on the plate in the oven at around 250 degrees F for approximately 10 more minutes
  4. Dice the yellow onion, grate the ginger, and chop the bok choy. Try to keep the stalks of the bok choy separate from the leaves
  5. Add 2 cartons of vegetable broth to a stock pot. Add 1-2 cups of water to the broth.
  6. Bring to a gentle simmer and add minced garlic, grated ginger, salt, pepper, and white pepper
  7. Add olive oil to a non-stick skillet and begin by adding the bok choy stalks for about 1 minute, then add the onions for another 2 minutes, then after about 3 minutes total add in the bok choy leaves for a short amount of time (maybe 30-45 seconds) before transferring the mixture into the broth.
  8. Re-oil the pan and saute the tofu. Attempt to get the edges golden brown.
  9. Add the vermicelli noodles into the simmering soup and allow to soften while the tofu is finishing.
  10. Squeeze both lemons into the soup. You may do this through a strainer if you wish to avoid any seeds getting into the soup.
  11. Add the tofu, add salt and pepper to taste, serve, and enjoy
  12. Don’t forget to relax, kick back, and have a nice tall glass of hydrating water with this soup.

Lemon Ginger Soup 4

I hope you enjoy the recipe and it allows you to kick back and re-energize!

Lemon Ginger Soup 2

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