Ingredients
8 cups vegetable stock
4 garlic cloves, finely sliced
1 cup celery, finely chopped
1 cup french beans, finely chopped
14.1 oz firm tofu, (400 g), cut into medium-sized cubes
2 tbsp soy sauce
1 cup spring onion, finely chopped
1 cup carrots, finely chopped
1 tbsp vegetable oil
salt, to taste
Preparation
Heat oil in a deep pan.
Once the oil is heated, add garlic and cook for 1 minute until soft then add soy sauce.
Once the soy sauce starts to sizzle, add the vegetable stock.
Add the vegetables to the stock, bring to a boil and give it a nice stir.
Once the stock has come to a boil, simmer till the vegetables are cooked. Make sure the vegetables don’t get mushy.
Add the tofu and simmer for 5 more minutes.
Season with salt to taste and stir well.
Transfer the soup into separate serving bowls.
Serve warm and enjoy.
