Vegetable and Meat Soup
A quick, comforting soup loaded with tender meat, leafy greens, mushrooms, tofu, and eggs. Ready in about 20 minutes, perfect for a weeknight meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 25g
comfortingquickChinesegluten-freeporkeggtofubrothy
Ingredients
- 4 cups broth
- 8 oz thinly sliced pork
- 3 cups mixed vegetables (carrots, bean sprouts, leafy greens)
- 1 cup sliced mushrooms
- 8 oz firm tofu
- 2 large hard-boiled eggs
Instructions
- 1
Bring 4 cups broth to a boil in a pot over high heat. Add 8 oz sliced pork and cook until just pink, about 3 minutes.
- 2
Add 3 cups mixed vegetables and 1 cup sliced mushrooms. Simmer until vegetables are tender, about 5 minutes.
- 3
Cut 8 oz tofu into cubes and add to the pot. Cook for 2 minutes until heated through.
- 4
Slice 2 hard-boiled eggs in half and place in serving bowls. Ladle hot soup over the eggs and serve.
Tools you’ll need
- large pot
- ladle
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
