I

I love broth-y dishes because they are so versatile and filling, but also extremely healthy.

With this basic recipe you can make endless substitutions to accommodate whatever veggies you happen to have lounging around the bottom of your crisper, or toss it together entirely from the pantry. It’s fast, it’s fun and most importantly, it’s delish!

Warming Broth Bowl With Tofu, Veggies & Fried Egg

Serves Four

For the broth you will need:

12 cups vegetable broth

4 garlic cloves, minced

1 white onion, chopped

1 t/l fresh grated ginger

1 t/l sesame oil (I like to use hot sesame oil, but regular is fine)

1/4 tsp red pepper flakes (optional)

Fresh cracked pepper to taste

Heat oil in a large pot or dutch oven. Sauté onion until soft—three-five minutes. Add garlic, sauté one more minute. Add broth, ginger, red pepper flakes and pepper, bring to boil and then lower heat.

After you get the broth going, you can put whatever you like into it—you honestly can’t go wrong with any vegetable, protein or noodle style as long as you know your cooking times and add things accordingly.

Following is one of my favorite iterations:

1 lb linguini

1 small can bamboo shoots, drained

1 can straw mushrooms, drained

4 carrots, shredded

2 cups bok choy, chopped

1 block extra firm tofu, cut into bite sized cubes

1 cup fresh chopped cilantro

4 local eggs (skip eggs if you are vegan or you can’t find them locally)

1 tbl grape seed or other neutral oil

Sea salt and fresh cracked pepper to taste

Place linguini in boiling broth, lower heat to medium and stir occasionally making sure pasta doesn’t stick to the pot.

When pasta is cooked, around nine minutes, turn off heat and add tofu, bok choy, mushrooms, bamboo shoots and carrots and stir gently until everything is heated through and bok choy is wilted. Cover the pot and set aside.

In a large frying pan, heat the grape seed oil. Carefully place the eggs in the pan without breaking the yolk and lightly fry until the whites are set but the yolks are still runny. Salt and pepper eggs as they cook and keep them separated from each other as best you can.

Pour the broth, veggie and tofu mixture evenly into four large bowls. Top each with one fried egg and 1/4 cup chopped cilantro.

Add a finishing dash of Sriracha if you like and slurp away!

 

Relephant:

No-Bake, Dreamy Lemon & Coconut Pie. {Vegan, Gluten Free Recipe}

 

Author: Erica Leibrandt

Editor: Travis May

Photo: Provided by author

~

Facebook is in talks with major corporate media about pulling their content into FB, leaving other sites to wither or pay up if we want to connect with you, our readers. Want to stay connected before the curtain drops? Get our curated, quality newsletters: