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Recipe Details:
This tofu and mushroom soup is a healthy and light diabetic-friendly soup that might become one of the most favorite soups for you and your family.
Step 1 Wipe the champignons with a napkin, remove the lower hard part of the leg, and cut the caps into thin slices. Step 2 Pour a little vegetable oil into a saucepan with a thick bottom, fry, stirring, first the leek for 2 minutes, then add the mushrooms and bell peppers and fry for 5 minutes. Add the garlic and stir-fry for 1 more minute. Step 3 Pour cold broth or water into the saucepan, bring to a boil over high heat. Then reduce heat, add soy sauce, cover the saucepan, and simmer for about 8 minutes. Season with salt and pepper. Step 4 Add the cilantro into the soup, season with sesame oil, stir, cover again, and remove from the heat. Let the soup sit for about 25 minutes. Step 5 Pat the tofu with paper towels. Cut the tofu into ½” cubes and dry them. Step 6 Pour the soup into soup bowls, add tofu, season with soy sauce and sesame oil, serve and enjoy!
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