| Prep: 10 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 110 | 4.5g | 1g | 12g |
| sugars | fibre | protein | salt |
| 2g | 1.5g | 10g | 2.3g |
When it comes to comforting yet health-conscious dishes, my Daylily Soup with Ginger and Tofu takes the cake. Inspired by the charm of California’s wine country, my sunny upbringing, and my dedication to maintaining a healthy family, this recipe is as rewarding for the body as it is for the soul.
The Health Pop of Daylily Soup with Ginger and Tofu
What makes me love this fusion of ingredients is not just the tantalizing flavor, but the nutritional content. Daylilies, the star of the show, are known to contain a host of vitamins, minerals, and antioxidants. Then comes the ginger, a potent immune system booster with anti-inflammatory properties. And let’s not forget about tofu, an outstanding source of plant-based protein and calcium.
This delicious soup is also low in saturated fats, making it heart-friendly. And if you are counting your calories, you’ll be pleased to know that it is quite low-calorie, too.
A Soup That Goes Great with Everything
If you’ve dug into my repertoire of recipes you would know my love for pairing and matching meals. Just like my beloved avocado toasts or a refreshing green salad, this Daylily Soup with Ginger and Tofu can be enjoyed with just about everything.
Consider this soup as a starter for an Asian inspired meal, paired either with a side of brown rice and steamed veggies or even with your favorite stir-fry. For those who prefer to mix and match cuisines, it can also make an excellent partner to a roasted chicken or a slice of homemade sourdough bread.
But truth be told, throughout the years, the moments I have relished this soup the most have been those sitting-out-on-the-porch kind of evenings when it was just the soup in a bowl, a glass of rich Napa chardonnay in my hand and the sweet California sunset in my view.
So, whether you are in for a tasty dietary addition or just looking for something to warm you up, give my Daylily Soup with Ginger and Tofu a try. You will not only taste the fusion of the West Coast’s health-conscious strive and classic American comfort food, but also, dance to the rhythmic symphony of fresh ingredients and rich flavors.
What You’ll Need
- 1 cup of dehydrived daylilies
- 6 cups of water
- 3 tablespoons of ginger, finely chopped
- 4 cups of vegetable broth
- 1 pound of soft tofu, cut into small cubes
- 2 scallions, thinly sliced
- 2 tablespoons of tamari sauce
- 2 tablespoons of rice vinegar
- 1 teaspoon of ground white pepper
- 2 tablespoons of cornstarch, dissolved in 3 tablespoons of water
- 1 tablespoon of sesame oil
Method
Step One
Put the dehydrated daylilies into a bowl and cover them with cool water. Let them rehydrate for about 30 minutes, then drain them and set them aside.
Step Two
In a large pot, bring the 6 cups of water to a boil. Add the rehydrated daylilies and the finely chopped ginger to the pot and let them simmer for about 20 minutes.
Step Three
Add the vegetable broth, tofu cubes, sliced scallions, tamari sauce, rice vinegar, and ground white pepper to the pot. Stir everything well to combine and let it come to a boil.
Step Four
In a small bowl, combine the cornstarch with the 3 tablespoons of water, stirring until the cornstarch is fully dissolved. Add this mixture to the pot and let it simmer until the soup thickens, which should take about 10 minutes.
Step Five
Turn off the heat and add the sesame oil to the soup, stirring to combine. Ladle the soup into bowls and serve hot.
