Vegetable and Tofu Soup

 Ingredients:

– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 inch piece of ginger, minced
– 1 cup sliced mushrooms
– 1 cup chopped green onions
– 1 cup chopped carrots
– 1 cup bean sprouts
– 1 block of firm tofu, cubed
– 4 cups vegetable broth
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste

Instructions:

1. **Prepare the ingredients:**
– Slice the mushrooms.
– Chop the green onions and carrots.
– Mince the garlic and ginger.
– Cube the tofu.

2. **Sauté the aromatics:**
– Heat the vegetable oil in a large pot over medium heat.
– Add the onion, garlic, and ginger, and sauté until the onion is translucent.

3. **Cook the vegetables:**
– Add the mushrooms, green onions, and carrots to the pot.
– Sauté for about 5 minutes, until the vegetables start to soften.

4. **Add the broth and tofu:**
– Pour in the vegetable broth and bring to a boil.
– Reduce the heat to a simmer and add the tofu.

5. **Season the soup:**
– Stir in the soy sauce, rice vinegar, and sesame oil.
– Season with salt and pepper to taste.

6. **Simmer:**
– Let the soup simmer for about 15 minutes to allow the flavors to meld together.

7. **Add the bean sprouts:**
– Add the bean sprouts just before serving to keep them crunchy.

8. **Serve:**
– Serve the soup hot, garnished with extra green onions if desired.

Enjoy your homemade Vegetable and Tofu Soup! If you need any more modifications or additional recipes, feel free to ask.