Warming Asian Rutabaga Soup Recipe

Name: Warming Asian Rutabaga Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 scallions, green and white parts separated; 5 tablespoons olive oil; 2 cloves garlic, minced; 3 cups rutabaga, peeled and diced; 1/2 teaspoon ground white pepper; 2 star anise; 3 tablespoons soy sauce; 4 cups chicken stock; Salt; 16 ounces extra firm tofu, drained and diced; 2 cups shiitake mushrooms, loosely packed and diced; 1 tablespoon fresh ginger, minced; Sesame oil for serving; Chile flakes for serving; Rice vinegar or apple cider vinegar for serving; Fresh cilantro leaves for serving

Servings: persons

4 scallions, green and white parts separated
5 tablespoons olive oil
2 cloves garlic, minced
3 cups rutabaga, peeled and diced
1/2 teaspoon ground white pepper
2 star anise
3 tablespoons soy sauce
4 cups chicken stock
Salt
16 ounces extra firm tofu, drained and diced
2 cups shiitake mushrooms, loosely packed and diced
1 tablespoon fresh ginger, minced
Sesame oil for serving
Chile flakes for serving
Rice vinegar or apple cider vinegar for serving
Fresh cilantro leaves for serving

1
Thinly slice the scallion greens and set them aside.
2
Mince the scallion whites.
3
Heat a soup pot over medium-high heat and add 2 tablespoons of the olive oil.
4
Add the scallion whites and garlic and saute for 1 minute.
5
Add the rutabaga, white pepper, star anise, and 2 tablespoons of the soy sauce and cook, stirring, for 1 minute.
6
Pour in the stock and bring to a boil.
7
Decrease the heat and simmer, covered, until the rutabaga is tender, about 20 minutes.
8
Taste and season with salt.
9
Heat a saute pan over medium heat and add the remaining 3 tablespoons of olive oil.
10
Add the tofu and spread it evenly across the pan.
11
Fry for 2 minutes, undisturbed.
12
Season with salt.
13
Flip the tofu and cook for 1 minute more.
14
Add the shiitakes, ginger, and the remaining tablespoon of soy sauce and cook for 2 minutes, then remove from the heat.
15
To serve, ladle into bowls and add 1/2 cup of the tofu mixture to each bowl.
16
Garnish with a few drops of sesame oil, chile flakes to taste, a dash of vinegar, and a generous amount of the scallion greens and cilantro leaves.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 scallions, green and white parts separated, 5 tablespoons olive oil, 2 cloves garlic, minced, 3 cups rutabaga, peeled and diced, and more.

Yes, Warming Asian Rutabaga Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Warming Asian Rutabaga Soup

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