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.
- 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
- 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.
- 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
- Let the tofu further dry on the plate in the oven at around 250 degrees F for approximately 10 more minutes
- 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
- Add 2 cartons of vegetable broth to a stock pot. Add 1-2 cups of water to the broth.
- Bring to a gentle simmer and add minced garlic, grated ginger, salt, pepper, and white pepper
- 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.
- Re-oil the pan and saute the tofu. Attempt to get the edges golden brown.
- Add the vermicelli noodles into the simmering soup and allow to soften while the tofu is finishing.
- Squeeze both lemons into the soup. You may do this through a strainer if you wish to avoid any seeds getting into the soup.
- Add the tofu, add salt and pepper to taste, serve, and enjoy
- Don’t forget to relax, kick back, and have a nice tall glass of hydrating water with this soup.
I hope you enjoy the recipe and it allows you to kick back and re-energize!