4 Cups water
2 Tsp soy sauce, reduced sodium version
2 Tbsp white wine vinegar
½ to 1 tsp ground white pepper
½ Cup corn, frozen or canned
½ Cup peas, frozen or canned
½ Cup extra firm tofu, chopped into small squares
½ Cup mushrooms, thinly chopped
¼ Cup red bell pepper
1 Tbsp tomato sauce, no salt added
½ Tsp garlic powder
What you do
Add all ingredients to 2 qt pot and bring to boil
Reduce heat and simmer for 10 minutes
Remove from heat, let cool, and serve
Things to consider
1 Tsp of ground white pepper may be too strong for some, so start with ½ tsp and increase the quantity as desired.
This soup is another base to add any type of vegetable which you like including thinly sliced carrots, cabbage, broccoli, or even rice or glass noodles.
For a chili hot flavor, add thin strips of red chilies such as Fresno chilies.
Garnish with chopped green onions.
Good to know
Servings – 4
Different Vegetables Consumed - 4
Total Time – 15 minutes
Prep Time - 5 minutes
Cook Time - 10 minutes