Vegetable Soup with Sriracha, Lemongrass, and Tofu

By mirandavoegeli

Ingredients

• 1 tablespoon olive oil
• 4 cups thinly sliced onions
• 3 garlic cloves, sliced
• 4 cups vegetable broth
• 1 4-inch piece lemongrass,cut from bottom of stalk and smashed with back of knife
• 1 tablespoon sriracha sauce
• 1 5-ounce package baby spinach
• 1 cup 1/2-inch cubes firm tofu
• 3 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro

Preparation

Step 1

Heat oil in heavy large pot over medium-low heat. Add onions and garlic; sprinkle with salt. Saute until tender, stirring often, about 15 minutes. Add broth, lemongrass, and sriracha. Increase heat: cover and bring to boil. Remove from heat; let stand 15 minutes. Uncover; discard lemongrass.


Add spinach, tofu, lime juice, and cilantro to broth. Place over medium heat and cook until spinach wilts and soup and tofu are heated through, stirring occasionally, about 3 minutes. Season to taste with salt.