Fire Breathing Tomato and Tofu Soup
A coconut-kissed, flame-red broth simmered with ginger, sweet vegetables, and tender tofu — bold like a dragon’s breath, but creamy enough to soothe the burn.
Servings: 4 servings
Equipment
- large soup pot or dutch oven
- Wooden spoon or spatula
- Sharp Knife
- Cutting Board
- Measuring cups
- measuring spoon
- can opener
- ladel
- fine mesh grater optional, for ginger
- immersion blender optional, for smoother soup
Ingredients
- 1 tbsp olive oil or coconut oil `
- 1 small yellow onion diced
- 1 red bell pepper thinly sliced
- 1 tbsp fresh ginger grated or finely chopped
- 3-4 tbsp tomato paste
- 1 can full fat coconut milk
- 1 cup carrots thinly chopped
- 1 cup mushrooms sliced
- 1 cup cubed tofu
- 3-4 cups veggie broth
- 2-3 green onions sliced, for garnish
- sea salt, ground black pepper, paprika, cayenne, cumin to taste
- ½ lime juiced, to garnish
Instructions
- In a large pot over medium heat, warm the oil. Add onion and sauté 3–4 minutes until translucent. Stir in red bell pepper and ginger and cook another 2 minutes until fragrant.
- Add tomato paste and seasonings and stir continuously for 2–3 minutes. Let it darken slightly — this caramelizes it and deepens the flavor. (You want brick-red, not raw.)
- Pour in the broth and scrape up anything stuck to the bottom. Add carrots and mushrooms. Bring to a gentle simmer and cook 8–10 minutes, until vegetables soften.
- Lower heat and stir in coconut milk. Add cubed tofu and simmer another 5–7 minutes. Then add cooked noodles of choice. Taste and adjust spices.
- Ladle into bowls and top with green onions and lime juice. Serve steaming hot, ideally while whispering ancient dragon incantations.