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Ingredients:
- 1 pound extra-firm tofu, sliced ¾ inch thick
- 2 tablespoons vegetable oil
- 1 Fresno chile, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons Sriracha or gochujang (Korean hot pepper paste)
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon finely grated fresh ginger
Instructions:
- – Sauté turnips, onions, mushrooms, and garlic in a soup pot over medium low heat, stirring frequently, until onions start to turn golden brown, about 10 minutes. (There is no need to add water; the mushrooms will release enough liquid to prevent sticking.)
- – Add the cauliflower, zucchini, beans, macaroni, sage, parsley, Italian seasoning, and 4 cups of water; cook for 10 minutes until the macaroni is al dente.
- – Add the vinegar, and salt and pepper to taste. Cook for 5 minutes longer, until the flavors merge. Add more water if the soup gets too thick.
- – Serve soup hot, garnished with chopped roasted peppers.
