Vegan Sweet and Spicy Ginger Garlic Soup Broth

Simon Smith and Adam Laycock

Vegan Sweet and Spicy Ginger Garlic Soup Broth

Packed full of punchy flavors and made in 20 minutes, this fiery-sweet soup is sure to become a quick favorite.

Serves: 4

Saucy, sweet, with a little bit of heat. No, we’re not talking about us—we’re talking about this mouthwatering soup from Gaz Oakley’s cookbook Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan.

What you need:

2 tablespoons sesame oil
2 tablespoons finely chopped fresh ginger
2 garlic cloves, crushed
1 medium red chilli, deseeded and finely chopped
6¼ ounces firm tofu, cut into ½-inch cubes
1 cup shiitake mushrooms, sliced
4 cups vegetable stock
3 tablespoons light soy sauce
1 tablespoon miso paste
1 tablespoon rice wine vinegar
3 tablespoons maple syrup
1 cup fresh or canned bean sprouts
½ cup fresh samphire (or chopped asparagus)
1 cup bok choy leaves
4 spring onions, thinly sliced diagonally, to serve
1 tablespoon black and white sesame seeds, to serve

What you do:

  1. Into a large wok or saucepan over high heat, warm oil until hot. When oil is almost smoking, add ginger, garlic and chilli. Sauté 1 minute, add tofu and mushrooms, and toss and stir to cook mixture for additional 2 minutes. Leave to cook for untouched 30 more seconds.
  2. Reduce heat to low and add vegetable stock, soy sauce, miso, vinegar and maple syrup. Let simmer 5 minutes, then add bean sprouts and samphire (or asparagus) and cook 2 more minutes. Add bok choy, let wilt, and remove wok from heat.
  3. Top with spring onions and sesame seeds, and serve immediately.
For more plant-based recipes like this, read:

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