Soy Ginger Soup Recipe

Try this better-than-the-restaurant recipe for Soy Ginger Soup.


| June 2013



More Peas Thank You

Teach your family to love their veggies with the vegetarian recipes in “More Peas, Thank You.”


Cover Courtesy Harlequin

More Peas, Thank You (Harlequin, 2013) is a user-friendly guide to eating healthier and meatless. Author and blogger Sarah Matheny offers over 75 simple and delicious vegetarian recipes that are plentiful in nutrition. In this excerpt, try this easy restaurant recipe for Soy Ginger Soup at home.

You can purchase this book from the Mother Earth Living store: More Peas, Thank You.

Soy Ginger Soup

• 1 teaspoon sesame oil
• 2 tablespoons fresh ginger, minced
• 1 1/2 tablespoons garlic, minced
• 8 cups vegetable broth, divide
• 3 tablespoons cornstarch
• 2 tablespoons soy sauce or tamari, or more to taste
• 8 wonton wrappers
• cooking spray or oil, to grease baking sheet
• sea salt for sprinkling
• 1 large carrot, cut into matchsticks
• 1 cup mushrooms, chopped
• 2 green onions, thinly sliced
• 1 cup spinach, chopped
• 1 cup cubed extra-firm tofu

1. To prepare the broth, heat oil in a large stockpot over medium-high heat. Add ginger and garlic and sauté for 1 minute. Add 7 cups of the broth and bring to a low boil.





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