Gingery Tofu Slow Cooker Soup

By lorik

Ingredients

• For the ginger broth:
• 3 1/2 ounces fresh shiitake mushrooms, scrubbed
• 1 medium lemon
• 8 cups (2 quarts) water
• 1 medium carrot, cut crosswise into 3 pieces
• 1 (1-inch) fresh ginger, peeled and cut into 1/4-inch thick slices
• 1 medium scallions, cut crosswise into 3 pieces
• 1 tablespoon kosher salt
• 1/8 teaspoon ground turmeric
• For the soup:
• 3 1/2 ounces baby bok choy, sliced 1/4-inch thick (about 1 1/2 cups)
• 1 pound firm tofu, cut into 1/4- to 1/2-inch cubes
• 4 ounces dry soba noodles
• Options for serving: thinly sliced scallions, fresh cilantro leaves

Details

Servings 4
Adapted from thekitchn.com

Preparation

Step 1

Make the broth: Trim the stems from the mushrooms, then place the stems in a 3 1/2- to 4-quart slow cooker. Slice the mushroom tops 1/4-inch thick and refrigerate. Peel the lemon with vegetable peeler. Use a sharp knife to remove any bitter white pith from the yellow peel. Add the lemon peel to the slow cooker. Slice the lemon into wedges and refrigerate.
Add the water, carrot, ginger, scallions, salt, and turmeric to the slow cooker and stir to combine. Cover and cook on the LOW setting for 6 to 7 hours. Use a slotted spoon to remove and discard the cooked vegetables.
Add the reserved shiitake tops and bok choy to the broth. Cover and cook on LOW until the vegetables are tender, 5 to 7 minutes. Add the tofu and soba noodles and stir gently to combine. Cover and cook on LOW until the tofu is warmed and the noodles are tender, about 3 minutes. Serve with thinly sliced scallions, cilantro, and the reserved lemon wedges.

Recipe Notes:
Gluten free: To make this soup gluten free, make sure the soba noodles are made only from 100% buckwheat and contain no wheat flour.

Make ahead: Once the noodles are added, this soup is best served immediately. However, the broth can be made 1 day in advance and refrigerated. Bring back to a simmer on the stovetop before adding the mushrooms and bok choy and finishing the soup.

Per serving, based on 4 servings. (% daily value)
Calories 285 Fat 10.3 g (15.9%) Saturated 1.5 g (7.5%) Trans 0 g Carbs 31.8 g (10.6%) Fiber 4.4 g (17.5%) Sugars 2 g Protein 23.1 g (46.2%) Sodium 1596.6 mg (66.5%)