Vegetable Tofu Soup

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes, or until the onion becomes translucent. Stir occasionally to prevent sticking.
2. Add the minced garlic and grated ginger to the pot. Cook for another 1 minute, stirring constantly to release the flavors without burning them. Tip: If you notice the garlic starting to brown too quickly, lower the heat slightly.
3. Add the sliced carrot, zucchini, red bell pepper, and mushrooms. Stir them into the onion, garlic, and ginger mixture. Cook for about 5 minutes, allowing the vegetables to soften slightly. Tip: Cut all vegetables into uniform sizes for even cooking.
4. Pour in the vegetable broth and add the soy sauce. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and continue cooking for 10 minutes.
5. Gently add the tofu cubes to the pot. Simmer for another 5-7 minutes, allowing the flavors to meld together while the tofu heats through. Be careful not to stir too vigorously, as tofu can be delicate.
6. Taste the soup and season with salt and pepper as needed. Stir in the sliced green onions and chopped cilantro (if using).
7. Ladle the soup into bowls and garnish with a drizzle of sesame oil, if desired. Serve hot. Tip: Pair with a slice of crusty bread for a heartier meal.