Tofu-Ginger Vegetable Soup

Yield: 100 servings

  • ½ cup sesame oil
  • 1 pound carrots, chopped
  • 1 pound celery, chopped
  • 1 pound white onions, chopped
  • 4 ounces ginger, minced
  • 4 ounces garlic, minced
  • 1 pound miso
  • 5 gallons water
  • 1 cup soy sauce
  • 8 ounces scallions, chopped
  • 8 ounces cilantro, chopped
  • 5 pounds tofu, drained and cut into ½ inch cubes
  • 2 pounds bean sprouts
  • 3 pounds carrots, shredded
  • 2 pounds snow peas, diagonally cut into ½-inch pieces
  • 4 pounds sliced mushrooms
  • 1 #10 can water chestnuts, drained (9 ½ cups)
  • 2 pounds brown rice, cooked
  • ¼ ounce dried red pepper flakes
  • 1 ounce salt, or to taste

In soup pot, over medium heat, add sesame oil. Sauté onions, carrots and celery until vegetables are soft. Add ginger and garlic and sauté 1 minute. Add miso, water and soy sauce. Bring to a boil and then reduce heat to a simmer. One-half hour before serving, add remaining ingredients.

Nutrition Information

Serving Size: 1/100 of recipe

Nutrition Facts - Tofu Soup

% Percent Daily Values are based on a 2,000 calorie diet

Source: Harvard University Dining Services

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